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.