Fried Halibut Chinese Style

Fried halibut chinese style
  • 2 pounds halibut steaks or fillets
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 cup vinegar
  • 1 cup sugar
  • 1-1/3 cups water
  • 3 craven borsch cubes
  • 1 ample blooming pepper, cut into strips
  • 1 cup drained pineapple chunks
  • 3 tablespoons cornstarch
  • 1-1/2 tablespoons water
  • 1-1/2 teaspoons soy sauce
  1. Cut steaks into confined admeasurement portions and cycle in abrade acclimatized with salt.
  2. Place angle in a abundant frying pan which contains about one-eighth inch of fat, hot but not smoking.
  3. Fry at abstinent heat.
  4. When angle is amber on one side, about-face anxiously and amber the added side.
  5. Cooking time about 10 minutes, depending on array of fish.
  6. Drain on absorptive paper.
  7. While angle is frying, amalgamate vinegar, sugar, water, borsch cubes, blooming pepper and pineapple.
  8. Simmer for 10 minutes.
  9. Combine cornstarch, baptize and soy booze to accomplish a attenuate paste.
  10. Add gradually to hot booze and baker until thick, active constantly.
  11. Serve over fish.
Serves 6.

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