Sweet & Sour Cod Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 lb: pacific/true cod fillets or ling co, d
2 tablespoon: wine,
1/4 cup: soy sauce,
1 tablespoon: sesame oil,
1 teaspoon: minced ginger,
2 cloves: garlic, mashed
1/2 teaspoon: monosodium glutamate,
1: egg,
1/4 cup: cornstarch,
1: vegetable oil,
1/2 cup: green pepper cut into 1-inch square, s
1/2 cup: peeled carrots cut on diagonal,
1/4 cup: bamboo shoots or water chestnuts,
1/2 cup: pineapple slices, quartered
1/2 cup: onion, quartered
1/4 teaspoon: monosodium glutamate,
1/4 teaspoon: salt,
SWEET AND SOUR SAUCE
6 tablespoon: sugar,
2 tablespoon: soy sauce,
1 tablespoon: dry white wine,
3 tablespoon: vinegar,
1/2 cup: pineapple juice,
3 tablespoon: catsup,
1/2 cup: water,
2 tablespoon: cornstarch,
Directions:
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.
Yield: 4 servings
Source from luhu.jp
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.
Yield: 4 servings
Source from luhu.jp
Tags
Fish