Sweet and Sour Fish

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: 20 mins
• Serves: 4-6
• Yields: 1 recipe

Ingredients

• 1  lb  halibut, cut into strips 1/2-inch x 1 1/2-inch
• 1  egg, beaten
• 3  tablespoons flour
• 1  teaspoon salt
• 1  teaspoon sherry wine

• Sauce

• 1 (8 ounce) can pineapple chunks
• 3  tablespoons vinegar
• 4  tablespoons sugar
• 2  tablespoons soy sauce
• 2  tablespoons cornstarch, in 6 tblsp. water
• 3  tablespoons  chinese pickles
• 1  green pepper, cut into strips
• 2  tablespoons  oil (opt. for garnishing)
• 3  cups  oil (for deep frying)

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.