Recipe(tried): Crisp Fried Fish with Sweet and Sour Sauce (Chinese, 1974)

I've made this many times.

CRISP FRIED FISH WITH SWEET AND SOUR SAUCE
1974 - Author Virginia Lee - Chinese Cooking Teacher
6 Servings

1 1/2 pounds fresh or partially thawed frozen flounder fillets
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon dry white wine or sherry
Flour
5 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vegetable oil
7 to 8 tablespoons water
Oil for deep frying
SWEET AND SOUR SAUCE (Recipe follows)

1. Wash fish; pat dry on paper towels; cut into serving-size pieces; place in shallow dish. Dissolve 1 teaspoon salt and sugar in wine, sprinkle over fish to moisten evenly. Sprinkle flour onto wax paper; dip fish in flour to coat.

2. Combine 6 tablespoons flour, cornstarch, salt, oil and water in large bowl; stir with wire whisk until smooth. Dip fish in batter.

3. Heat oil, enough to make 2-inch depth, in large skillet or Dutch oven, to 375 degrees on deep fat frying thermometer. Lower fish, 2 to 3 pieces at a time, into hot oil; cook, turning once or twice, until coating is golden brown and crisp, about 4 to 5 minutes. Drain on paper toweling. Keep warm. To serve: Arrange fish on a deep platter; spoon SWEET AND SOUR SAUCE over. Serve at once.

SWEET AND SOUR SAUCE

3 cloves garlic
1 medium-size onion
1 small carrot
1 fresh red or green pepper
1 fresh chili pepper (canned is acceptable) e.g. jalapeno
4 Chinese mushrooms soaked 30 minutes in hot water (substitute fresh or canned mushrooms, drained)
1 slice canned pineapple
2 green onions
2 tablespoons vegetable oil
6 thin slices fresh ginger (preserved or candied ginger, well washed can also be used)
1 cup water
1/3 cup vinegar
1 tablespoon soy sauce
1/2 cup sugar
1-1/2 teaspoons salt
1 tablespoon cornstarch
Red food coloring (optional)

1. Smash garlic; remove skins. Dice onion into about 3/4-inch pieces. Slice carrot thinly. Remove seeds from red and chili peppers and dice into 3/4-inch pieces. Squeeze excess water out of mushrooms; slice crosswise. Cut pineapple into chunks. Cut green onion into 1-1/2 inch lengths. Arrange prepared vegetables in spearate group on large plate.

2. Combine water, vinegar, soy sauce, sugar and salt in a 2-cup measure. Stir to dissolve sugar. Measure 1 tablespoon cornstarch into a small bowl. Add 2 tablespoons of vinegar mixture to cornstarch.

3. Heat 2 tablespoons oil in large saucepan; add ginger, garlic, onion and carrot; stir-fry 15 seconds, stir in peppers, mushrooms and pineapple; stir-fry 1 minute, or until vegetables are crisply done. Add remaining vinegar mixture to saucepan; bring to boiling. Stir in cornstarch mixture and green onion; boil 1 minute. Add 6 to 10 drops red food coloring, if you wish. Serve over fish.