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1
Rinse fish with cold water; pat dry with paper towels.
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2
Cut fish into 1-inch cubes; transfer to shallow glass baking dish or bowl.
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3
Combine wine, soy sauce, sesame oil, ginger, garlic and 1/2 teaspoon monosodium glutamate; mix well.
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4
Pour mixture over fish; marinate 1/2 hour.
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5
Prepare Sweet and Sour Sauce while fish is marinating.
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6
Mix together egg and cornstarch to form stiff batter.
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7
Drain fish well; combine with batter.
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8
Carefully drop battered fish, one at a time, into heated oil in deep fryer or saucepan.
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9
Fry, over medium heat, until crisp and golden brow (approximately 6 to 8 minutes).
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10
Drain on paper towels; keep warm.
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11
In wok, or large skillet, heat 2 tablespoons oil.
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12
Add remaining ingredients and stir, fry to 2 to 4 minutes, or until vegetables are tender but not limp.
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13
Add Sweet and Sour Sauce and blend.
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14
Add fish, combine well and serve immediately.
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15
Serve with steamed rice.
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16
SWEET AND SOUR SAUCE:
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17
In small saucepan, over medium heat, combine sugar, soy sauce, wine, vinegar, pineapple juice and catsup; bring to boil.
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18
Mix cornstarch and water until smooth.
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19
Add to sauce; stir until thickened.
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20
Makes approximately 2 cups sauce.
