Since its’ introduction in the summer of 2005, Sweet & Sour Halibut has become a camp favorite, not far behind the Jalapeno Halibut Poppers and Coconut Salmon. It’s really just a variation on our perennial favorite, Japanese Style Panko Halibut, but it is such a symphony of flavors for the mouth, and a healthier alternative to the traditional sweet & sour pork or chicken. When we’re in an “Aloha” mood, we’ll add coconut to the panko for a sweet, tropical twist. It’s a lighter, crunchier coating than you’ll find at most Chinese restaurants as well. Enjoy! Xie Xie..
Boneless, skinless Halibut chunks
Panko bread crumbs
Deep Fryer or Wok
Sweet & Sour sauce
Pineapple, chunks or tidbits
Carrots, julienned or sliced
Green or purple cabbage, shredded
Prepare beer batter. Dip & coat halibut chunks, adding coconut to panko if desired. Heat peanut oil in deep fryer to 360 degrees, or heat light olive oil in a wok, 2 inches deep or so, until a few panko crumbs sizzle quickly.
After frying the halibut chunks, put them in a bowl and toss with the pineapple, carrots, and sweet & sour sauce until lightly coated. Serve on a bed of shredded cabbage, either in a serving bowl or plated.