Pan Fried Halibut with Sweet and Sour Sauce Recipe
Ingredients
| Cornstarch | 4 Tablespoon | |
| Pineapple juice | 1 Cup (16 tbs) | |
| 1/2 cup plus 2 teaspoons vegetable oil | ||
| Garlic | 3 Clove (5gm), minced | |
| 6 quarter-size slices fresh ginger, coarsely chopped | ||
| 4 scallions, coarsely chopped | ||
| Cider vinegar | 1/4 Cup (16 tbs) | |
| 4 teaspoons reduced-sodium soy sauce | ||
| Ketchup | 1/4 Cup (16 tbs) | |
| Sugar | 4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Egg white | 1 | |
| 1 3/4 pounds halibut steaks, cut into 1/2-inch-wide strips | ||
| Sesame seeds | 1/2 Cup (16 tbs) | |
Directions
1. In a small bowl, combine 3 tablespoons of the cornstarch with the pineapple juice.
2. In a small skillet or saucepan, warm 2 teaspoons of the oil over medium-high heat. Add the garlic, ginger, and scallions, and cook, stirring, until the garlic begins to brown, about 3 minutes.
3. Add the cornstarch-pineapple juice mixture, the vinegar, 2 teaspoons of the soy sauce, the ketchup, sugar, and pepper, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer while you prepare the fish.
4. In a shallow bowl, beat the egg white with the remaining 1 tablespoon cornstarch and 2 teaspoons soy sauce. Add the fish to the egg white mixture and toss to coat well. Place the fish strips on a plate and sprinkle them with the sesame seeds, turning the fish to coat all sides.
5. In a medium nonstick skillet, warm the remaining 1/2 cup oil over medium-high heat. Add the fish in batches and cook until golden, about 3 minutes per side. As they are done, place the fish on a paper towel-lined plate in a low oven to keep warm.
6. Serve the fish with the hot sweet-and-sour sauce on the side.
2. In a small skillet or saucepan, warm 2 teaspoons of the oil over medium-high heat. Add the garlic, ginger, and scallions, and cook, stirring, until the garlic begins to brown, about 3 minutes.
3. Add the cornstarch-pineapple juice mixture, the vinegar, 2 teaspoons of the soy sauce, the ketchup, sugar, and pepper, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer while you prepare the fish.
4. In a shallow bowl, beat the egg white with the remaining 1 tablespoon cornstarch and 2 teaspoons soy sauce. Add the fish to the egg white mixture and toss to coat well. Place the fish strips on a plate and sprinkle them with the sesame seeds, turning the fish to coat all sides.
5. In a medium nonstick skillet, warm the remaining 1/2 cup oil over medium-high heat. Add the fish in batches and cook until golden, about 3 minutes per side. As they are done, place the fish on a paper towel-lined plate in a low oven to keep warm.
6. Serve the fish with the hot sweet-and-sour sauce on the side.
Chef
