|1 pounds||Pacific/True Cod fillets or Ling Cod|
|¼ cup||Soy sauce|
|1 tablespoon||Sesame oil|
|1 teaspoon||Minced ginger|
|2||Cloves garlic; mashed|
|½ teaspoon||Monosodium glutamate|
|½ cup||Green pepper cut into 1-inch squares|
|½ cup||Peeled carrots cut on diagonal|
|¼ cup||Bamboo shoots OR water chestnuts|
|½ cup||Pineapple slices; quartered|
|½ cup||Onion; quartered|
|¼ teaspoon||Monosodium glutamate|
|2 tablespoons||Soy sauce|
|1 tablespoon||Dry white wine|
|½ cup||Pineapple juice|
SWEET AND SOUR SAUCE
Rinse fish with cold water; pat dry with paper towels. Cut fish into 1-inch cubes; transfer to shallow glass baking dish or bowl. Combine wine, soy sauce, sesame oil, ginger, garlic and ½ teaspoon monosodium glutamate; mix well. Pour mixture over fish; marinate ½ hour. Prepare Sweet and Sour Sauce while fish is marinating. Mix together egg and cornstarch to form stiff batter. Drain fish well; combine with batter. Carefully drop battered fish, one at a time, into heated oil in deep fryer or saucepan. Fry, over medium heat, until crisp and golden brown (approximately 6-8 minutes). Drain on paper towels; keep warm. In wok, or large skillet, heat 2 tablespoons oil. Add remaining ingredients and stir fry to 2-4 minutes, or until vegetables are tender but not limp. Add Sweet and Sour Sauce and blend. Add fish, combine well and serve immediately. Serve with steamed rice. Makes 4 servings.
SWEET AND SOUR SAUCE:
In small saucepan, over medium heat, combine sugar, soy sauce, wine, vinegar, pineapple juice and catsup; bring to boil. Mix cornstarch and water until smooth. Add to sauce; stir until thickened. Makes approximately 2 cups sauce.
A West Coast Fisheries Development Foundation recipe.
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