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Pan Fried Halibut With Sweet And Sour Sauce

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  Cornstarch 4 Tablespoon
  Pineapple juice 1 Cup (16 tbs)
  Vegetable oil 8 3⁄4 Tablespoon (1/2 Cup Plus 2 Teaspoons)
  Garlic 3 Clove (15 gm), minced
  Fresh ginger slices 6 , coarsely chopped (Of Quarter-Size)
  Scallions 4 , coarsely chopped
  Cider vinegar 1⁄4 Cup (4 tbs)
  Reduced-sodium soy sauce 4 Teaspoon
  Ketchup 1⁄4 Cup (4 tbs)
  Sugar 4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Egg white 1
  Halibut steaks 1 3⁄4 Pound, cut into 1/2-inch wide strips
  Sesame seeds 1⁄2 Cup (8 tbs)

1. In a small bowl, combine 3 tablespoons of the cornstarch with the pineapple juice.
2. In a small skillet or saucepan, warm 2 teaspoons of the oil over medium-high heat. Add the garlic, ginger, and scallions, and cook, stirring, until the garlic begins to brown, about 3 minutes.
3. Add the cornstarch-pineapple juice mixture, the vinegar, 2 teaspoons of the soy sauce, the ketchup, sugar, and pepper, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer while you prepare the fish.
4. In a shallow bowl, beat the egg white with the remaining 1 tablespoon cornstarch and 2 teaspoons soy sauce. Add the fish to the egg white mixture and toss to coat well. Place the fish strips on a plate and sprinkle them with the sesame seeds, turning the fish to coat all sides.
5. In a medium nonstick skillet, warm the remaining 1/2 cup oil over medium-high heat. Add the fish in batches and cook until golden, about 3 minutes per side. As they are done, place the fish on a paper towel-lined plate in a low oven to keep warm.
6. Serve the fish with the hot sweet-and-sour sauce on the side.

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