Asian Sweet and Sour Cod

190

Asian cod recipe. Asian marinated meaty cod with a crispy coating, colorful tender-crisp veggies, all glazed with a sweet-sour sauce.

servings

min

min

min

1	pound	cod fillets
2	tablespoons	chinese (xiao xiang) wine or sherry
¼	cup	soy sauce, tamari
1	tablespoon	sesame oil
1	teaspoon	ginger minced	*
2	clove	garlic mashed
½	teaspoon	monosodium glutamate optional	*
1	large	eggs
¼	cup	cornstarch
		peanut oil for frying, or other suitable oil	*
½	cup	sweet bell peppers cut into 1-inch squares	*
½	cup	carrots peeled, cut on diagonal
¼	cup	bamboo shoots optional
½	cup	pineapple slices, quartered	*
½	cup	onions quartered
¼	teaspoon	monosodium glutamate optional	*
¼	teaspoon	salt

Sweet and sour sauce
6	tablespoons	sugar
2	tablespoons	soy sauce, tamari
1	tablespoon	white wine dry
3	tablespoons	vinegar
½	cup	pineapple juice
3	tablespoons	sauce or catsup	*
½	cup	water
2	tablespoons	cornstarch

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 .
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.

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

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.
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.

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.
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.

* not incl. in nutrient facts

453.6	g	cod fillets
30	ml	chinese (xiao xiang) wine or sherry
59	ml	soy sauce, tamari
15	ml	sesame oil
5	ml	ginger minced	*
2	clove	garlic mashed
2.5	ml	monosodium glutamate optional	*
1	large	eggs
59	ml	cornstarch
1	x	peanut oil for frying, or other suitable oil	*
118	ml	sweet bell peppers cut into 1-inch squares	*
118	ml	carrots peeled, cut on diagonal
59	ml	bamboo shoots optional
118	ml	pineapple slices, quartered	*
118	ml	onions quartered
1.3	ml	monosodium glutamate optional	*
1.3	ml	salt

Sweet and sour sauce
90	ml	sugar
30	ml	soy sauce, tamari
15	ml	white wine dry
45	ml	vinegar
118	ml	pineapple juice
45	ml	sauce or catsup	*
118	ml	water
30	ml	cornstarch