Sweet and sour cod
4 servings
Ingredients
| Quantity | 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 | Cloves garlic; mashed | |
| ½ | teaspoon | Monosodium glutamate |
| 1 | Egg | |
| ¼ | cup | Cornstarch |
| Vegetable oil | ||
| 6 | tablespoons | Sugar |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Dry white wine |
| 3 | tablespoons | Vinegar |
| 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 |
| ½ | cup | Pineapple juice |
| 3 | tablespoons | Catsup |
| ½ | cup | Water |
| 2 | tablespoons | Cornstarch |
Directions
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.