---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SWEET AND SOUR COD
  Categories: Fish
       Yield: 4 servings
  
       1 lb Pacific/True Cod fillets
            -or Ling Cod
       2 tb Wine
     1/4 c  Soy sauce
       1 tb Sesame oil
       1 ts Minced ginger
       2    Cloves garlic; mashed
     1/2 ts Monosodium glutamate
       1    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 water chestnuts
     1/2 c  Pineapple slices; quartered
     1/2 c  Onion; quartered
     1/4 ts Monosodium glutamate
     1/4 ts Salt
 
 -------------------SWEET AND SOUR SAUCE-------------------
       6 tb Sugar
       2 tb Soy sauce
       1 tb Dry white wine
       3 tb Vinegar
     1/2 c  Pineapple juice
       3 tb Catsup
     1/2 c  Water
       2 tb Cornstarch
  
   Rinse fish with cold water; pat dry with paper towels.
   Cut fish into 1-inch cubes; transfer to shallow glass
   baking dish or bowl.  Combine wine, soy sauce, sesame
   oil, ginger, garlic and 1/2 teaspoon monosodium
   glutamate; mix well.  Pour mixture over fish; marinate
   1/2 hour.  Prepare Sweet and Sour Sauce while fish is
   marinating.  Mix together egg and cornstarch to form
   stiff batter.  Drain fish well; combine with batter.
   Carefully drop battered fish, one at a time, into
   heated oil in deep fryer or saucepan.  Fry, over
   medium heat, until crisp and golden brown
   (approximately 6-8 minutes).  Drain on paper towels;
   keep warm.  In wok, or large skillet, heat 2
   tablespoons oil.  Add remaining ingredients and stir
   fry to 2-4 minutes, or until vegetables are tender but
   not limp.  Add Sweet and Sour Sauce and blend.  Add
   fish, combine well and serve immediately. Serve with
   steamed rice.  Makes 4 servings.
   
   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 until smooth.
   Add to sauce; stir until thickened.  Makes
   approximately 2 cups sauce.
   
   A West Coast Fisheries Development Foundation recipe.
  
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