Preparation:
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. |
