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.