Ingredients: |
Ingredients: For the Fish
4 pounds cod fillets see note
1 cup white wine or sherry
2 tablespoons minced garlic
For the coating
1 cup flour
1 cup cornstarch combined with flour
3 each eggs beaten
to taste salt and pepper
oil for frying
For the Sweet and Sour Sauce
1 tablespoon oil
1 tablespoon minced garlic
1 tablespoon fresh ginger minced
1 each onion julienned
1 cup carrot julienned
1 each red bell pepper julienned
1 each green bell pepper julienned
2 cups vegetable broth
½ cup brown sugar
1 ½ cups rice vinegar or white vinegar
¼ cup soy sauce
½ each pineapple fresh, peeled, cored and cubed
¼ cup cornstarch dissolved in 1/2 cup water, or as needed
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Directions: |
Directions:To make the fish: Put the fish in shallow dish and pour over the wine and ginger all over the fish, pressing it into the
fillets. Set aside for 10 minutes, turning once.
For the coating: Combine the flour with the cornstarch, season the flour mixture with salt and pepper, to taste. Whisk
together the eggs in a shallow bowl. Remove the fish from the wine and dredge both sides in the flour mixture, shaking
off any excess. Dip both sides of the fish in the egg and dredge again in the flour.
To make the sauce: Heat the oil in a pan over high heat. Add the garlic and ginger, cook, stirring, until fragrant, about 1
minute. Add the onion and cook, stirring, until somewhat soft, about 2 minutes. Add the carrots and pepper and cook,
stirring, until crisp-tender, about 2 minutes more. Pour in the vegetable stock and bring to a boil. Add the brown sugar,
vinegar, soy sauce and pineapple and stir to combine. Return the sauce to a boil. Meanwhile, whisk together the
cornstarch and water in a small bowl. Whisk enough of the cornstarch mixture into the sauce and return to a boil while
whisking until the sauce thickens. Season the sauce with salt and pepper, to taste. Hold sauce at 150 degrees until
needed.
Fry the fish in hot oil (350-degree) and cook until golden brown and cooked through, 145 degrees internal temperature
for 15 seconds. Drain on a paper towel-lined plate and transfer to a large serving platter.
Pour about 2 to 3 ounces of the sauce over fish and serve immediately.
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Per serving: 337 Calories (kcal); 4g Total Fat; (11% calories from fat); 31g Protein; 39g Carbohydrate; 112mg Cholesterol; 720mg
Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTE: Cut fish into 2 1/2 to 3-ounce size pieces, serve 2 pieces per order. |
This recipe for Shanghai-style Sweet and Sour Cod is from