Sweet and Sour Pinecone Fish

• 1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/3 cup rice vinegar
• 1/4 cup chicken broth
• 1/4 cup ketchup
• 2 tablespoons chili garlic sauce
• 1/2 teaspoon grated ginger
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 2 eggs, lightly beaten
• 1/2 cup all-purpose flour
• Cooking oil, for deep-frying
• 1/2 small onion, diced
• 1/4 cup diced pineapple
• 1/2 cup toasted pine nuts

1. Score skinless side of fish with shallow diagonal cuts; score again at a 90 degree angle to the first cuts.
2. Cut fillet into 3 inch squares.
3. Combine marinade ingredients in a bowl and add fish; turn to coat.
4. Let stand for 10 minutes.
5. Combine sauce ingredients in a bowl; set aside.
6. Dip fish squares in egg, drain briefly, then coat with flour.
7. Shake to remove excess.
8. Heat oil in a wok to 375 degrees F. Deep-fry fish, turning once, until golden brown, 2 to 3 minutes.
9. Remove and drain on paper towels.
10. Keep warm.
11. Place another wok over medium-high heat until hot.
12. Add 1 tablespoon oil, swirling to coat sides.
13. Add onion; cook, stirring, until softened, about 10 seconds.
14. Add pineapple and sauce and cook, stirring, until sauce thickens, about 1 minute.
15. To serve, arrange fish on a serving plate.
16. Pour sauce over fish and sprinkle with pine nuts.

white fish, cornstarch, salt, white pepper, rice vinegar, chicken broth, ketchup, garlic sauce, grated ginger, sugar, salt, cornstarch, eggs, allpurpose, cooking oil, onion, pineapple, nuts

Taken from www.foodnetwork.com/recipes/sweet-and-sour-pinecone-fish-recipe.html (may not work)