|Pork with fat||1⁄4 Pound|
|Halibut fillets||1 1⁄2 Pound|
|Water chestnuts||1 Can (10 oz)|
|Candied ginger||1 Tablespoon|
|Soy sauce||3 Tablespoon|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Whole blanched almonds||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Canned pineapple juice||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Pineapple chunks||1⁄3 Cup (5.33 tbs), drained|
Grind pork; mix with halibut.
Chop chestnuts and ginger; add to halibut mixture.
Blend 2 tablespoons soy sauce and 2 tablespoons corn- starch.
Stir into halibut mixture thoroughly.
Chop almonds; add to mixture with oil.
Shape mixture into small cakes.
Fry at 375 degrees in deep fat for 3 minutes.
Combine juice, vinegar, remaining soy sauce and 2 tablespoons water.
Bring juice mixture to a boil.
Blend remaining cornstarch and sugar with 2 tablespoons water.
Stir into juice mixture; cook, stir- ring constantly, until sauce is clear and thick.
Stir in vegetables and pineapple.
Pour sauce over halibut cakes.