Ingredients

• 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

Instructions

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