Sweet And Sour Halibut II Recipe - Cooking Index
Sweet And Sour Halibut II Recipe - Cooking Index
| Oil - for cooking | ||
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | Minced ginger root |
| 2 lbs | 908g / 32oz | Halibut - cut large chunks |
| 3 | Green peppers - cut large chunks | |
| 1 | White onion - cut large chunks | |
| 1 lb | 454g / 16oz | Baby carrots - cooked, (optional) |
| 2 | Tomatoes - wedged, (optional) | |
| 1 | Pineapple chunks - reserve juice | |
| Sauce | ||
| 3/4 cup | 177ml | Water or pineapple juice |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Catsup |
| 1 tablespoon | 15ml | Soy sauce |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/4 cup | 59ml | Wine vinegar |
| Few drops of Mongolian hot chile oil |
Heat wok with oil. Add garlic and ginger root. Stir 30 seconds to 1 minute. Add halibut and cook until just done. Remove.
Add small amount of oil and onions and peppers. stir-fry 3 to 5 minutes. Add carrots, pineapple and tomatoes and warm through. Add sauce and cook until sauce thickens. Add halibut and stir to coat.
Serve over rice if desired.
This recipe yields 2 servings.
Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV
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