Ingredients
- 2 garlic (cloves)
- 1 egg
- 1 squares
- 3/4 monosodium glutamate
- 210 gr pacific
- 130 gr pineapple
- 120 ml pineapple juice
- 120 ml water
- 75 gr sugar
- 65 gr green pepper
- 65 gr carrots on diagonal (peeled cut)
- 60 gr bamboo shoots
- 60 gr onion
- 60 ml soy sauce
- 45 ml catsup
- 45 ml vinegar
- 32 gr cornstarch
- 30 gr cornstarch
- 30 ml soy sauce
- 30 ml wine
- 16 ml dry wine (white)
- 16 ml sesame oil
- 5 gr ginger (minced)
- 1 gr salt
soy sauce, sesame oil, ginger, garlic and half teaspoon monosodium glutamate; mix well. Pour mixture over fish; marinate half 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.