• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sweet and Sour Cod

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 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


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.


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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