Sweet And Sour Cod
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Grains | Fish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pacific/True Cod fillets |
| or Ling Cod | ||
| 2 | T | Wine |
| 1/4 | c | Soy sauce |
| 1 | T | Sesame oil |
| 1 | t | Minced ginger |
| 2 | Cloves garlic, mashed | |
| 1/2 | t | 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 | t | Monosodium glutamate |
| 1/4 | t | Salt |
| 6 | T | Sugar |
| 2 | T | Soy sauce |
| 1 | T | Dry white wine |
| 3 | T | Vinegar |
| 1/2 | c | Pineapple juice |
| 3 | T | Catsup |
| 1/2 | c | Water |
| 2 | T | Cornstarch |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 449
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 147.7mg
Sodium: 1217mg
Potassium: 1150.2mg
Carbohydrates: 49.1g
Fiber: 2g
Sugar: 33g
Protein: 38.2g