Halibut Cakes Recipe
Ingredients
| 1/4 lb. pork with fat | ||
| 1 1/2 lb. halibut fillets, chopped | ||
| Water chestnuts | 1 Can (10oz) | |
| Ginger | 1 Tablespoon, candied | |
| Soy sauce | 3 Tablespoon | |
| Cornstarch | 1/3 Cup (16 tbs) | |
| Blanched almonds | 1 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Pineapple juice | 3/4 Cup (16 tbs), canned | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Pineapple chunks | 1/3 Cup (16 tbs), drained | |
Directions
Grind pork; mix with halibut.
Drain chestnuts.
Chop chestnuts and ginger; add to halibut mixture.
Blend 2 tablespoons soy sauce and 2 tablespoons corn- starch.
Stir into halibut mixture thoroughly.
Chop almonds; add to mixture with oil.
Shape mixture into small cakes.
Fry at 375 degrees in deep fat for 3 minutes.
Combine juice, vinegar, remaining soy sauce and 2 tablespoons water.
Bring juice mixture to a boil.
Blend remaining cornstarch and sugar with 2 tablespoons water.
Stir into juice mixture; cook, stir- ring constantly, until sauce is clear and thick.
Stir in vegetables and pineapple.
Pour sauce over halibut cakes.
Drain chestnuts.
Chop chestnuts and ginger; add to halibut mixture.
Blend 2 tablespoons soy sauce and 2 tablespoons corn- starch.
Stir into halibut mixture thoroughly.
Chop almonds; add to mixture with oil.
Shape mixture into small cakes.
Fry at 375 degrees in deep fat for 3 minutes.
Combine juice, vinegar, remaining soy sauce and 2 tablespoons water.
Bring juice mixture to a boil.
Blend remaining cornstarch and sugar with 2 tablespoons water.
Stir into juice mixture; cook, stir- ring constantly, until sauce is clear and thick.
Stir in vegetables and pineapple.
Pour sauce over halibut cakes.
Chef
