TO PREPARE FISH:
		- 1 (2-pound) whole sea bass
			or yellow fish, scaled and eviscerated

		- 1/2 cup Shaoxing cooking wine (Chinese rice wine)

		- 2 tablespoons minced fresh, peeled ginger

		- Vegetable oil, for frying

		- 2 cups rice flour

		- Kosher salt and freshly ground black pepper

		- 2 large eggs

			FOR THE SWEET AND SOUR SAUCE:
		- 1 tablespoon vegetable oil

		- 2 tablespoons chopped garlic

		- 2 tablespoons minced fresh, peeled ginger

		- 1 star anise

		- 1 medium yellow onion, thinly sliced

		- 1 cup julienned carrots

		- 1 red bell pepper, stemmed,
			seeded, and julienned

		- 1 cup chicken stock

		- 1/4 cup firmly packed dark brown sugar

		- 1 cup rice vinegar

		- 2 tablespoons soy sauce

		- 1/4 cup chili sauce

		- 2 cups 1/2-inch diced fresh pineapple

		- 2 tablespoons cornstarch

		- 1/4 cup water

		- Kosher salt and freshly ground black pepper

		- 1/4 cup sliced green onions (white and green)

		- To make the fish:
		Score each side of the fish
			with 3 diagonal cuts.
		Put the fish in shallow dish and
			pour over the rice wine.
		Using your hands, rub the
			ginger all over the fish,
			pressing some of it into the cuts.
		Set aside for 10 minutes, turning once. 

		- Meanwhile, fill a fryer with
			oil and preheat to 370 degrees F. 

		- Put the flour in a dish and
			season the flour with salt
			and pepper, to taste.
		Whisk together the eggs in a
			shallow bowl.
		Remove the fish from the wine
			and dredge both sides in the
			rice flour, shaking off any excess.
		Dip both sides of the fish in
			the egg and dredge again in the flour. 

		- Holding the fish by the tail,
			gently lower the fish into
			the hot oil and cook until
			golden brown and cooked through,
			about 10 minutes.
		Drain on a paper towel-lined plate and
			transfer to a large serving platter.
		Set aside in a warm spot while
			you make the sauce. 

		- To make the sauce:
		Heat the oil in a large wok
			over high heat.
		Add the garlic and cook, stirring,
			until golden brown, about 1 minute.
		Add the ginger and star anise and
			cook, stirring, until fragrant,
			about 30 seconds.
		Add the onion and cook, stirring,
			until somewhat soft, about 2 minutes.
		Add the carrots and pepper and cook,
			stirring, until crisp-tender,
			about 3 minutes more.
		Pour in the chicken stock and
			bring to a boil.
		Add the brown sugar, vinegar,
			soy sauce, chili sauce,
			and pineapple and stir to combine.
		Return the sauce to a boil.

		- Meanwhile, whisk together the
			cornstarch and water in a small bowl.

		- Whisk the cornstarch mixture
			into the sauce and return
			to a boil while whisking.
		Boil until thickened.
		Season the sauce with salt and pepper, to taste.
		Remove from the heat and stir in the green onions.
		Pour the sauce over fish and serve immediately.