Alaskan Cod In Sweet And Sour Pepper Sauce Recipes

ASIAN SWEET AND SOUR COD

Steps:

• Marinated Cod Rinse the fish with cold water and pat dry with paper toweling. Cut into 1-inch (2 ½ cm) cubes and place into a glass bowl or shallow baking dish . Combine the wine, soy sauce, sesame oil, ginger, garlic and ½ teaspoon monosodium glutamate (if using) and mix well. Pour the mixture over the fish; toss to coat and marinate for ½ hour. Sweet and sour sauce Add the sugar, soy sauce, wine, vinegar, pineapple juice and ketchup; to a saucepan over medium heat; bring to boil. Mix the cornstarch and water until smooth. Add to sauce; stir until thickened. Makes roughly 2 cups of sweet and sour sauce. Remove from heat until ready to use. Crispy Cod Heat enough oil for frying the fish in a pot or deep-fryer. In a small bowl, mix the egg and cornstarch to form a stiff batter. Drain marinade from the cod well, pat dry and combine with the batter. Carefully add the battered cod into the hot oil, one piece at a time. Fry until crispy and golden brown, about 6 to 8 minutes. Drain on paper towels and keep warm. Stir-fry Heat a non-stick skillet (or wok) over medium-high heat until two tablespoons of oil is shimmering hot. Add remaining ingredients and stir-fry for 3 to 4 minutes until vegetables are tender-crisp. Add the sweet and sour sauce, combine and reheat until hot, about one minute. Add the crispy cod and toss to coat. Serve immediately with steamed rice.

ALASKAN COD AND SHRIMP WITH FRESH TOMATO

Steps:

• Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
• Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

COD IN SWEET AND SOUR PEPPER SAUCE

Steps:

• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
• Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
• Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.

ALASKAN COD IN SWEET AND SOUR PEPPER SAUCE

Steps:

• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce. Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes. Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.