Halibut Cakes Recipe
An empty belly is a great cook and Halibut Cakes is a great way to fill it. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. The most important ingredient in Halibut Cakes is Fish. Make this Halibut Cakes popular amongst your friends and let them know how good it tastes.
Ingredients
1/4 lb. pork with fat
1 1/2 lb. halibut fillets, chopped
1 can water chestnuts
1 tbsp. candied ginger
3 tbsp. soy sauce
1/3 c. cornstarch
1 c. blanched almonds
1 tbsp. vegetable oil
3/4 c. canned pineapple Juice
1/2 c. vinegar
1/2 c. sugar
1/3 c. chopped onion
1/3c. chopped green pepper
1/3 c. pineapple chunks, 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.
