SWEET-AND-SOUR HALIBUT - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: SWEET-AND-SOUR HALIBUT (/showthread.php?tid=96987) |
SWEET-AND-SOUR HALIBUT - tubeN2 - 01-24-2004 [font "verdana, arial, helvetica"][#205f9f][size 4][/size][/#205f9f][/font] [size 3]Can be prepared in 45 minutes or less. 1/4 cup water 1 1/2 tablespoons red-wine vinegar 1 whole scallion, sliced thin, plus the green parts of 2 scallions, sliced thin 1 1/2 teaspoons minced peeled fresh gingerroot 1 1/2 teaspoons sugar 1 tablespoon soy sauce 1 tablespoon ketchup 1/4 teaspoon Asian (toasted) sesame oil 1 teaspoon cornstarch dissolved in 2 tablespoons water a 1-inch-thick halibut steak (about 1 pound), the skin and bone discarded and the fish cut into 3/4-inch pieces all-purpose flour seasoned with salt and pepper for dredging the fish vegetable oil for frying the fish cooked rice as a accompaniment In a saucepan simmer the water and the vinegar with the sliced whole scallion, the gingerroot, the sugar, the soy sauce, and the ketchup, stirring occasionally, for 5 minutes, add the sesame oil and the cornstarch mixture, stirred, and simmer the sauce, stirring, for 2 minutes. Keep the sauce warm, covered. In a bag shake the halibut in the flour, transfer it to a large sieve or colander, and shake it to remove the excess. In a large deep skillet heat 1/4 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the halibut in 2 batches, turning it, for 2 to 3 minutes, or until it is cooked through, transferring it as it is cooked with a slotted spoon to paper towels to drain. Add the halibut to the sauce, stirring to coat it well, and serve it over the rice and sprinkle with the scallion greens.[/size] [size 2]Serves 2.[/size] [signature] |