I love this as an easy option for yummy homemade fish bites. Kids love them on a wooden platter with the source poured all over them. You can also elevate this to a yummy dinner for two served on rice.
500g firm, fresh hoki fillet sliced into bite size portions
3 tablespoons cornflour
1 cup all purpose flour (use GF as required)
4 tablespoons vegetable oil
1 Sachet Fogdog Lemon Pepper beer batter or our Tempura for GF
1 cup pineapple juice
4 tablespoons orange juice
3 tablespoons raw sugar
1/3 cup red wine vinegar
1/4 teaspoon hot chilli pepper sauce (such as Tabasco, optional)
1 red bell pepper, cut into matchstick-size strips 1/8 teaspoon salt
1 teaspoon peeled, grated fresh ginger
1 teaspoon grated lemon peel (zest)
4 cups vegetable oil (for deep frying)
Place the fish bites in a plastic bag and add the cornflour. Seal and gently toss the fish to get an even coating.
Mix your choice of Fogdog batter to packet instructions. Add the fish to the batter bowl and stir to coat. Let stand 15 minutes.
Whisk remaining 1 tablespoon cornflour, pineapple and orange juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
Heat 4 cups oil in wok or deep medium saucepan to 180°C. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
If serving on steamed rice warm sauce and pour over fish bites and coat. Serve on the rice with the rest of the sauce. Garnish with some sliced spring onion and toasted sesame seeds.