Asian Sweet and Sour Cod
Asian cod recipe. Asian marinated meaty cod with a crispy coating, colorful tender-crisp veggies, all glazed with a sweet-sour sauce.
Ingredients
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
|
Directions
Marinated Cod
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.
Sweet and sour sauce
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.
Crispy Cod
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.
Stir-fry
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.
Nutrition Facts
Serving Size 327g (11.5 oz)