Imperial Sweet-and-Sour Fish

Ingredients

• One 1 1/2- to 2-pound whole fish, such as rockfish or snapper, cleaned
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 eggs
• 2 cups all-purpose flour Cooking oil for deep-frying
• 1 1/2 cups Sweet-and-Sour Sauce (homemade or store bought)
• 1/2 cup chopped pineapple
• 1/2 teaspoon cornstarch dissolved in 1 teaspoon water
• 1 teaspoon chopped cilantro
• 1 tablespoon chopped red bell pepper
• 1 tablespoon chopped yellow bell pepper

Sweet and Sour Sauce (If using store bought, skip this step)

• Makes about 1-1/2 cups
• 1 cup ketchup
• ½ cup sugar
• 1/3 cup rice vinegar
• 3 tablespoons fresh lime juice 1-1/2 tablespoons soy sauce
• 1-1/2 tablespoons Worcestershire sauce

Instructions

1. 1
   Sweet and Sour Sauce (If using store bought, skip this step): Stir all ingredients together in a medium bowl until the sugar is dissolved. Cover and refrigerate until ready to use. The sauce will keep refrigerated up to 2 weeks. Bring the sauce to room temperature or warm it lightly in a microwave oven before serving.
2. 2
   Fish: Beat eggs in a wide bowl. Place flour in a separate wide bowl.
3. 3
   Cut 4 diagonal slashes, about 3/4 inch deep, on both sides of the fish. Rub salt and white pepper into the slashes.
4. 4
   Dip fish into the egg, drain briefly, then cover in the flour, gently shaking off excess.
5. 5
   In a wok, stir-fry pan, or large deep skillet, pour 3 inches of oil. Using a deep fry thermometer, heat to 350 degrees F. Carefully lower fish into the hot oil. Use a ladle to carefully and continuously pour hot oil over top of the fish. Deep- fry until fish is cooked through, about 12 to 15 minutes. Using 2 wire strainers, carefully lift fish from hot oil and drain on paper towels.
6. 6
   Bring sweet-and-sour sauce to a boil in a saucepan. Add pineapple and cook until fruit is heated through, about 1 minute. Add cornstarch mixture and stir until sauce boils and thickens, about 30 seconds.
7. 7
   Transfer fish to a serving plate. Pour sauce over the fish, garnish with cilantro and bell peppers. Serve.