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“This is from the Diana Liu cokbook. This uses my favorite fish of all..halibut. It's very pretty on the plate and tastes wonderful. Chinese pickles can be purchased in most asian markets but can be omitted if you can't find them.”
READY IN:
20mins
SERVES:
4-6
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour, salt, and sherry with beaten egg.
  2. Dip halibut strips into batter.
  3. Deep fry in hot oil until golden brown; set aside.
  4. Mix juice from pineapple, vinegar, sugar, soy sauce, cornstarch and water; bring to a boil.
  5. Add pineapple chunks and chinese pickle.
  6. Cook 2 minutes more.
  7. Pour sauce over deep fried fish.
  8. Garnish with green pepper strips fried in 2 Tblsp. oil.
  9. Serve hot as part of a chinese meal.

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