Sweet-and-Sour Halibut Recipe

Name: Sweet-and-Sour Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Keep the sauce warm, covered.
3
In a bag shake the halibut in the flour, transfer it to a large sieve or colander, and shake it to remove the excess.
4
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.
5
Add the halibut to the sauce, stirring to coat it well, and serve it over the rice and sprinkle with the scallion greens.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sweet-and-Sour Halibut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet-and-Sour Halibut

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