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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