Singapore Fish

Singapore Fish

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1 pound (460 g) halibut fillets, skin removed, cut into 2-inch cubes
1 egg white
1 tablespoon cornstarch
2 teaspoons white wine or rice wine
salt & pepper
peanut oil for frying
1 large onion cut in ½-inch wedges
1 tablespoon curry powder
2 teaspoons sugar (optional)
1 20 ounce (750 g) can pineapple chunks (reserve juice) or ½ fresh pineapple, cubed
1 11 ounce (310 g) can mandarin oranges (reserve juice)
1 8 ounce (230 g) can water chestnuts, drained
1 tablespoon cornstarch mixed well with juice of
1 fresh lime

In the 3-quart mixing bowl, whisk egg white to a slight froth, add cornstarch, wine, salt and pepper, and mix well. Place halibut in mixture, and stir to coat.

Heat oil in 13-inch (33 cm) French chef pan over medium-high heat (350°F/180°C), when hot, add a few pieces of halibut at a time to the pan, fry until golden brown. With a slotted spoon, remove halibut to paper towel to drain.

In the 1-quart mixing bowl, combine cornstarch and lime juice, mix well. Remove oil from French chef pan, add onion, and stir-fry 1-2 minutes. Add reserved juices and bring to a boil. Add lime and cornstarch mixture, and stir into boiling juices. Add sugar, fruit, water chestnuts, and fried fish, stir to coat. Heat through 1 minute, and serve immediately.

Chicken may be substituted for halibut.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 250; Fat Grams 11; Carbohydrate Grams 21; Protein Grams 17; Cholesterol mg 24; Sodium mg 58.

THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 2; Fat Grams 11; Sodium Points 2 ½; Fiber Points 1; Carbohydrate Points 1 ½; Cholesterol Points 2.