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Receta Sweet And Sour Cod

by Global Cookbook

Ingredientes

1 lb Pacific/True Cod fillets or possibly Ling Cod 2 Tbsp. Wine 1/4 c. Soy sauce 1 Tbsp. Sesame oil 1 tsp Chopped ginger 2 x Cloves garlic, mashed 1/2 tsp Monosodium glutamate 1 x 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 possibly water chestnuts

1/2 c. Pineapple slices, quartered 1/2 c. Onion, quartered 1/4 tsp Monosodium glutamate 1/4 tsp Salt 6 Tbsp. Sugar 2 Tbsp. Soy sauce 1 Tbsp. Dry white wine 3 Tbsp. Vinegar 1/2 c. Pineapple juice 3 Tbsp. Catsup 1/2 c. Water 2 Tbsp. Cornstarch

Direcciones

1. Rinse fish with cool water; pat dry with paper towels. Cut fish into 1-inch cubes; transfer to shallow glass baking dish or possibly bowl. Combine wine, soy sauce, sesame oil, ginger, garlic and 1/2 tsp. monosodium glutamate; mix well. Pour mix over fish; marinate 1/2 hour. Prepare Sweet and Sour Sauce while fish is marinating. Mix together egg and cornstarch to create stiff batter. Drain fish well; combine with batter. Carefully drop battered fish, one at a time, into heated oil in deep fryer or possibly saucepan.
2. Fry, over medium heat, till crisp and golden (approximately 6-8 min). Drain on paper towels; keep hot. In wok, or possibly large skillet, heat 2 Tbsp. oil. Add in remaining ingredients and stir fry to 2-4 min, or possibly till vegetables are tender but not limp. Add in Sweet and Sour Sauce and blend. Add in fish, combine well and serve immediately. Serve with steamed rice.
3. Makes 4 servings.
4. 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 till smooth. Add in to sauce; stir till thickened.
5. Makes approximately2 c. sauce.

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