Sweet And Sour Cod

---------- Recipe via Meal-Master (tm) v8.02

Title: SWEET AND SOUR COD
Categories: Fish
Yield: 4 servings

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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