Asian: Puffed Fish by Recipe Cottage

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	Puffed Fish

		PUFFED FISH WITH TWO SAUCES Serves 2 to 4 1/2 teaspoon kosher salt 1 teaspoon soy sauce 1 teaspoon oriental sesame oil 1/8 teaspoon white pepper 1 pound gray sole, flounder, tile fish or scrod fillets, cut into 2 inch cubes 3 tablespoons sugar 3 tablespoons white distilled vinegar 1/3 cup water 1 tablespoon catsup 2 teaspoons light soy sauce 2 teaspoons cornstarch 1/2 cup strained fresh lemon juice 1/2 cup sugar 1/2 cup rice vinegar 3/4 cup fish or vegetable broth 1/2 tablespoons cornstarch 1/2 cup cornstarch 2 teaspoons baking powder 1/2 teaspoon kosher salt 2/3 cup cold water 2 cups corn oil, for deep frying Few sprigs fresh coriander, for garnish Combine the marinade ingredients with the fish. With your hands, mix to coat the fish well, then refrigerate for 30 minutes. Combine ingredients for either sauce in a small saucepan and place on stove for cooking later. Combine the batter ingredients and stir until smooth. Heat a wok over medium heat until hot and add the oil. As the oil is heating, add 1 tablespoon of the warm oil to the batter and mix well. When the oil reaches about 325_ F., dip the fish pieces into the batter and then into the hot oil. Deep fry as many pieces as can float freely in the oil until golden brown and crisp, about 2 minutes. Turn each piece several times during frying. Remove and drain; keep warm. Continue the procedure until all the pieces are cooked. Stir the sauce ingredients until there are no cornstarch lumps. Over medium heat bring to a simmer, stirring constantly until the sauce thickens and becomes clear. Transfer the fish to a large serving dish and garnish with the coriander. Pour the sauce into a small serving bowl and serve as a dip.