Heat oil to about 200°C. Deep-fry the rice paper until it puffs up and forms a crispy, net-like basket. Drain and sprinkle with mushroom powder.
Cut the seabass into bite-sized pieces and lightly coat with cornstarch. Deep-fry in hot oil until golden brown and crispy, cooked through. Drain and set aside.
Heat the Seasoned Soy Sauce for Seafood and brown sugar together in a pot until the sugar fully dissolves, forming a thick, glossy sauce.
Return the fried seabass pieces to the pan and quickly toss to coat evenly with the sauce.
Place the seabass into the crispy rice paper net basket. Garnish with pineapple chunks and fried ginger strips. Ready to serve.
The oil temperature must be high enough (around 200°C) when frying the rice paper; otherwise, the cornstarch will easily fall off, and the rice paper will not form a stable crispy basket.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
