Sweet And Sour Cod Recipe - Cooking Index
Sweet And Sour Cod Recipe - Cooking Index
| 1 lb | 454g / 16oz | Pacific/true cod fillets - or ling cod |
| 2 tablespoons | 30ml | Wine |
| 1/4 cup | 59ml | Soy sauce |
| 1 tablespoon | 15ml | Sesame oil |
| 1 teaspoon | 5ml | Minced ginger |
| 2 | Garlic - mashed | |
| 1/2 teaspoon | 2.5ml | Monosodium glutamate |
| 1 | Egg | |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| Vegetable oil | ||
| 1/2 cup | 118ml | Green pepper - cut into 1-inch squares |
| 1/2 cup | 55g / 1.9oz | Peeled carrots - cut on diagonal |
| 1/4 cup | 59ml | Bamboo shoots - or water chestnuts |
| 1/2 cup | 118ml | Pineapple slices - quartered |
| 1/2 cup | 31g / 1.1oz | Onion - quartered |
| 1/4 teaspoon | 1.3ml | Monosodium glutamate |
| 1/4 teaspoon | 1.3ml | Salt |
| Sweet and Sour Sauce | ||
| 6 tablespoons | 90ml | Sugar |
| 2 tablespoons | 30ml | Soy sauce |
| 1 tablespoon | 15ml | Dry white wine |
| 3 tablespoons | 45ml | Vinegar |
| 1/2 cup | 118ml | Pineapple juice |
| 3 tablespoons | 45ml | Catsup |
| 1/2 cup | 118ml | Water |
| 2 tablespoons | 30ml | 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.
Source:
George Gilder
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