Hong Kong Style Sweet and Sour Cod Loin

Serves: 3-4

By Chin and Choo Taylor

@ziangsfoodworkshop

Crispy Cod

Ingredients

  • 400 g fresh cod loin
  • 5 heaped tablespoons potato starch
  • 2 heaped tablespoons plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon MSG
  • 1/4 teaspoon baking powder
  • 1 egg white
  • Enough vegetable oil to deep fry in

Vegetables

Ingredients

  • 2 tablespoons vegetable oil
  • 1 chopped small onion
  • 1/2 chopped green pepper
  • 1/2 chopped red pepper
  • 1/3 sliced carrot

Sweet and sour sauce

Ingredients

  • 1/2 teaspoon salt
  • 2/3 teaspoon MSG
  • 4 tablespoons ketchup
  • 15 ml orange squash (undiluted)
  • 25 ml white distilled malt vinegar
  • 100 ml water
  • 5 tablespoons sugar
  • 1/4 teaspoon red food colouring (optional)

Instructions

  1. Cut your cod loin into 3 cm chunks.
  2. Add 5 heaped tablespoons potato starch, 2 heaped tablespoons plain flour, 1/2 teaspoon salt, 1/2 teaspoon MSG and 1/4 teaspoon baking powder to a baking tray and combine.
  3. Now place your cod loin chunks into the starch mix and coat.
  4. Remove the cod and place into a bowl, now add 1 egg white and make sure all the cod is coated in it.
  5. Now place the cod back into the starch mix, making sure each piece is well coated, then give them a soft squeeze, this helps the texture in deep frying and keeps the batter on.
  6. Now bring enough vegetable oil to deep fry in to 180°C/352°F, then gently place your cod in and deep fry until piping hot in the middle and crispy on the outside (Note: starch doesn’t tend to brown so make sure you don’t overcook the cod).
  7. When ready, take out and let rest for 5 minutes, before refrying, do this until once again the cod is crispy and piping hot in the middle (this step is optional, but second frying makes the batter crispier).
  8. Now set your cod to the side and add 2 tablespoons vegetable oil to a wok.
  9. When hot add your chopped onion, small tin of drained pineapples in light syrup, 1/2 teaspoon salt and 2/3 teaspoon of MSG.
  10. Brown off the MSG then add 1/2 chopped green pepper, 1/2 chopped red pepper and 1/3 sliced carrot, stir fry for 20-30 seconds.
  11. Now add 4 tablespoons ketchup, 15 ml orange squash (undiluted), 25 ml white distilled malt vinegar, 100 ml water, 5 tablespoons sugar and 1/4 teaspoon red food colouring (optional) and mix in well.
  12. Bring to a boil then reduce to half.
  13. When reduced add your cod and coat in your sauce.
  14. It’s now ready to serve and will happily feed 3-4. We’d usually have this with steamed rice as it brings out more of the flavour of the main dish, but you can have it with anything you like, fried rice, soft noodles, even chips!