Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pacific/true cod fillets -- or ling cod
   2      tablespoons   wine
     1/4  cup           soy sauce
   1      tablespoon    sesame oil
   1      teaspoon      minced ginger
   2      cloves        garlic -- mashed
     1/2  teaspoon      monosodium glutamate
   1                    egg
     1/4  cup           cornstarch
                        vegetable oil
     1/2  cup           green pepper -- cut into 1-inch
                        -- squares
     1/2  cup           peeled carrots -- cut on diagonal
     1/4  cup           bamboo shoots -- or water chestnuts
     1/2  cup           pineapple slices -- quartered
     1/2  cup           onion -- quartered
     1/4  teaspoon      monosodium glutamate
     1/4  teaspoon      salt
                        -----sweet and sour sauce-----
   6      tablespoons   sugar
   2      tablespoons   soy sauce
   1      tablespoon    dry white wine
   3      tablespoons   vinegar
     1/2  cup           pineapple juice
   3      tablespoons   catsup
     1/2  cup           water
   2      tablespoons   cornstarch

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.