1 lb Pacific/True Cod fillets
-or Ling Cod
2 tb Wine
1/4 c Soy sauce
1 tb Sesame oil
1 ts Minced ginger
2 Cloves garlic; mashed
1/2 ts Monosodium glutamate
1 Egg
1/4 c Cornstarch
Vegetable oil
1/2 c Green pepper
-cut into 1-inch squares
1/2 c Peeled carrots
-cut on diagonal
1/4 c Bamboo shoots
-OR water chestnuts
1/2 c Pineapple slices; quartered
1/2 c Onion; quartered
1/4 ts Monosodium glutamate
1/4 ts Salt
----------------------------SWEET AND SOUR SAUCE----------------------------
6 tb Sugar
2 tb Soy sauce
1 tb Dry white wine
3 tb Vinegar
1/2 c Pineapple juice
3 tb Catsup
1/2 c Water
2 tb 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 1/2 teaspoon monosodium
glutamate; mix well. Pour mixture over fish; marinate 1/2 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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