Preheat one gallon of oil in a wok. Cut three or four deep slits about 1/2-inch apart into the side of the fish, deep enough to hit the vertebrae. Press fish in seasoned flour and dust off excess. Drop fish into hot oil and fry for about 5-7 minutes, depending on the fish. Remove from oil and drain. Transfer to a serving dish. While fish is frying, over medium-high heat, heat 1 cup of canola oil in a large sauté pan. Add ginger, garlic and jalapeno. Cook for 1-2 minutes. Immediately remove pan from heat. Add the lime juice, lime zest and Ponzu-Soy Vinaigrette. Pour the sizzling hot sauce over fish. Garnish with cilantro and red jalapenos. Serve immediately alongside pineapple fried rice.