Sweet and sour fish with crispy cod

Ingredients

For the sauce

• 120 ml pineapple juice
• 3 tbsp rice vinegar
• 4 tbsp ketchup
• 3 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp water
• 1 red bell pepper
• 1/2 medium yellow onion
• 150 g pineapple chunks
• 2 scallions
• 1 tbsp canola oil

For the fish

• 600 g cod fillets
• 90 g all-purpose flour
• 60 g cornstarch
• 1 tsp baking powder
• 1 tsp fine salt
• 1/4 tsp black pepper
• 1 large egg
• 160 ml cold water

For frying

• 1 litre canola oil

Preparation

1. Whisk the pineapple juice, rice vinegar, ketchup, sugar, soy sauce, 1 tablespoon cornstarch, and 2 tablespoons water together until smooth. 2. Cut the red bell pepper and onion into roughly 2 cm pieces. Slice the scallions, drain the pineapple if needed, and cut the cod into 3 cm chunks. Pat the fish dry. 3. Whisk 90 g flour, 60 g cornstarch, baking powder, salt, and black pepper in a bowl. Whisk in the egg and 160 ml cold water until the batter is smooth. 4. Heat 1 litre canola oil in a heavy pot to 175°C, about 6 minutes. 5. Coat the fish in the batter and fry in three batches of about 200 g, 4 minutes per batch, turning once. The coating should be golden. Drain the pieces on a rack. 6. Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the bell pepper, onion, and pineapple for 3 minutes, stirring. Add the sauce and simmer for 2 minutes, until glossy. Spoon it over the fish and scatter the scallions on top.