|
1/4 c. water
1 1/2 Tbsp. red-wine vinegar
1 whole scallion, sliced thin, plus the green parts of
2 scallions, sliced thin
1 1/2 tsp. minced peeled fresh gingerroot
1 1/2 tsp. sugar
1 Tbsp. soy sauce
1 Tbsp. ketchup
1/4 tsp. Asian (toasted) sesame oil
1 tsp. cornstarch dissolved in 2 Tbsp. water
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 an accompaniment
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. Keep the sauce
warm, covered.
In a bag, shake the halibut in the flour, transfer it
to a large sieve or colander, and shake it to remove
the excess. 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 fry the halibut in 2
batches, turning it, for 2 to 3 minutes, or until it
is cooked through, transferring it when it is cooked
with slotted spoon to paper towels to drain. Add the
halibut to the sauce, stirring to coat it well, and
serve it over the rice and sprinkle with the scallion
greens.
|
