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1 pound sea bass fillets, cut into 3/4-inch-wide slices

3 tablespoons cornstarch, divided

1 cup all purpose flour

4 tablespoons vegetable oil, divided

2 teaspoons baking powder

1/2 teaspoon salt

1 cup water

1 cup pineapple juice

6 tablespoons sugar

1/4 cup red wine vinegar

1/4 teaspoon Tabasco sauce

1/8 teaspoon salt

1 teaspoon grated peeled fresh ginger

1 teaspoon grated lemon peel

1 red bell pepper, cut into thin strips

Vegetable oil (for deep frying)

1. Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
2. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl; gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
3. Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, Tabasco sauce and 1/8 teaspoon salt in small bowl to blend.
4. 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.
5. Heat 4 cups oil in wok or deep medium saucepan to 375*F (190*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 towels to drain.
6. Arrange fish on platter. Reheat sauce and spoon over fish to serve.

Serves 4.