Asian Sweet & Sour Cod

Directions

Marinated Cod

1. Rinse the fish with cold water and pat dry with paper toweling. Cut into 1-inch (2 ½ cm) cubes and place into a glass bowl or shallow baking dish .

2. Combine the wine, soy sauce, sesame oil, ginger, garlic and ½ teaspoon monosodium glutamate (if using) and mix well. Pour the mixture over the fish; toss to coat and marinate for ½ hour.

Sweet and sour sauce

1. Add the sugar, soy sauce, wine, vinegar, pineapple juice and ketchup; to a saucepan over medium heat; bring to boil.

2. Mix the cornstarch and water until smooth. Add to sauce; stir until thickened. Makes roughly 2 cups of sweet and sour sauce. Remove from heat until ready to use.

Crispy Cod

1. Heat enough oil for frying the fish in a pot or deep-fryer. In a small bowl, mix the egg and cornstarch to form a stiff batter. Drain marinade from the cod well, pat dry and combine with the batter.

2. Carefully add the battered cod into the hot oil, one piece at a time. Fry until crispy and golden brown, about 6 to 8 minutes. Drain on paper towels and keep warm.

Stir-fry

1. Heat a non-stick skillet (or wok) over medium-high heat until two tablespoons of oil is shimmering hot. Add remaining ingredients and stir-fry for 3 to 4 minutes until vegetables are tender-crisp.

2. Add the sweet and sour sauce, combine and reheat until hot, about one minute. Add the crispy cod and toss to coat.

Serve immediately with steamed rice.