Sweet & sour cod

Yield: 4 Servings

Measure Ingredient
1 pounds Pacific/True Cod fillets or Ling Cod
2 tablespoons Wine
¼ cup Soy sauce
1 tablespoon Sesame oil
1 teaspoon Minced ginger
2 \N Cloves garlic; mashed
½ teaspoon Monosodium glutamate
1 \N Egg
¼ cup Cornstarch
\N \N Vegetable oil
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
¼ teaspoon Salt
6 tablespoons Sugar
2 tablespoons Soy sauce
1 tablespoon Dry white wine
3 tablespoons Vinegar
½ cup Pineapple juice
3 tablespoons Catsup
½ cup Water
2 tablespoons Cornstarch


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.


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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