Serves 4

Note: You may substitute sea bass for this recipe. This is an excellent dish for a dinner party or special occasion, particularly because it can be marinated the night before in the refrigerator.

Ingredients:

For Ginger Scallion Sauce:

2 tbs. cornstarch
1 cup sugar
1 cup chicken broth
3/4-cup vinegar
2 tsp. dark soy sauce
1 Tbs. vegetable oil
1 tsp. minced garlic

1 1/2 lbs. whole catfish or snapper, well-cleaned
2 1/8 tsp. salt, divided
2 tsp. finely chopped fresh ginger
1/8 tsp. sugar
2 tsp. sesame oil
1/4 cup all-purpose flour
2 Tbs. cornstarch
1/4 tsp. baking soda
5 cups vegetable oil
1 medium carrot, peeled
1 green bell pepper
1 (8 1/4 oz.) can pineapple chunks, drained

Instructions:

1. Prepare the sauce: Mix two tablespoon cornstarch with two tablespoons water in a small bowl and set aside. In a two-quart saucepan, place the sugar, chicken broth, vinegar, soy sauce, one tablespoon vegetable oil and garlic. Bring to a boil and stir in the cornstarch mixture. Cook until the sauce is thickened, one or two minutes. Remove from the heat and set aside.
   
2. Make three cuts across the fish almost down to the bone.
   
3. In a small bowl, combine two teaspoons salt, two teaspoons ginger, 1/8 teaspoon sugar and the sesame oil and rub it inside and outside the fish. Marinate for 20 minutes (if longer, cover and refrigerate).
   
4. In a small bowl, combine flour, cornstarch, baking soda, 1/4-cup water, 1/2 tablespoon oil and the remaining 1/8 teaspoon salt. Mix into a smooth batter and brush over fish.
   
5. Heat the vegetable oil to 375 degrees F in a wok or large, deep skillet.
   
6. Deep fry the fish until golden brown, six or seven minutes. Drain well and place on a platter.
   
7. Reheat the sauce and add the carrot, green pepper and pineapple chunks. Bring to a boil then turn off the heat, pour over the fish, and serve.