Sweet & sour cod
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Sweet & sour cod
  Sweet    Fish  
Last updated 6/12/2012 1:25:43 AM. Recipe ID 59789. Report a problem with this recipe.
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      Title: Sweet & 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

MMMMM--------------------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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Recipe ID 59789 (Apr 03, 2005)

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