Asian Sweet & Sour Cod
Asian cod recipe. Asian marinated meaty cod with a crispy coating, colorful tender-crisp veggies, all glazed with a sweet-sour sauce.
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
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