Ingredients
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
1/4
tsp Asian (toasted) sesame oil
1
tsp cornstarch dissolved in 2 tbsp water
a 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 a accompaniment
Directions
1.
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.
2.
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 in it fry the halibut in 2 batches, turning it, for 2 to 3 minutes, or until it is cooked through, transferring it as it is cooked with a 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.
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