|
Ingredients
Sweet & Sour Sauce (recipe
follows)
1/2 cup cornstarch (or more if
needed)
2 pounds halibut fillets, cut
into 1/2-inch squares
1 onion, cut into 1-inch cubes
1 clove garlic, minced
1 green bell pepper, seeded and
cut into 1/2-inch strips
1 medium-sized tomato, cut into
1-inch cubes
Sweet & Sour Sauce
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons soy sauce
2 tablespoons ketchup
1/4 cup white vinegar
1/2 cup chicken broth
Directions
Whisk together all Sweet & Sour
sauce ingredients and set aside.
Pour cornstarch in a paper bag,
then add halibut pieces. Gently shake to coat, then remove
halibut pieces and shake off any excess cornstarch. Place
halibut pieces in a bowl near cooking area. Heat a wok or
large skillet on high heat, then add oil. When oil is hot,
turn heat to medium-high and add 1/2 of halibut pieces.
Stir-fry until browned on all sides and halibut flakes when
prodded with a fork (about 2-3 minutes). Transfer cooked
halibut to a bowl or plate and cover with aluminum foil to
keep warm. Add 2 tablespoons more of oil to wok or skillet,
then cook other half of halibut pieces. Once second half of
halibut is cooked, combine with other cooked halibut and
recover with the aluminum foil to keep warm.
Increase heat to high, and add 2
tablespoons oil to wok or skillet. When oil is hot, add
onion, garlic, green and red bell peppers and stir-fry until
crisp-tender (about 2-3 minutes). Stir sweet and sour sauce,
then pour into wok or skillet along with tomato pieces.
Bring to a boil, stirring constantly (about 1 minute).
Return halibut to wok or skillet, and stir to combine.
Serve by itself or with rice.
|
