Sweet And Sour Cod

Ingredients

1 lb pacific
2 tb wine
1/4 c soy sauce
1 tb sesame oil
1 ts ginger
2 garlic
3/4 monosodium glutamate
1 egg
1/4 c cornstarch
1/2 c green pepper
1 squares
1/2 c carrots on diagonal
1/4 c bamboo shoots
1/2 c pineapple
1/2 c onion
1/4 ts salt
6 tb sugar
2 tb soy sauce
1 tb dry wine
3 tb vinegar
1/2 c pineapple juice
3 tb catsup
1/2 c water
2 tb cornstarch

Instructions

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.