CANTONESE-STYLE ALASKA COD
1 lb. cod fillets, thawed, if necessary
1 Tbsp. butter or margarine
2 tsp. lemon juice
Salt and pepper
FOR THE SAUCE:
1 Tbsp. brown sugar, packed
1 tsp. cornstarch
2 Tbsp. each water and cider vinegar
1 Tbsp. soy sauce
1 cup celery, diagonally sliced
1/2 cup canned pineapple chunks, drained
Cut cod into serving-sized pieces; place in microwave-proof dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Cover with waxed paper; microwave at MEDIUM 3 minutes. Rotate dish 1/4 turn; microwave at MEDIUM 2 to 4 minutes longer or until cod flakes easily when tested with a fork. Keep cod covered while preparing sauce.
TO MAKE THE SAUCE:
Combine sugar and cornstarch in 4-cup glass measure; add water, vinegar and soy sauce. Microwave at HIGH 1 minute or until thickened. Stir once during cooking.
Stir in celery and pineapple. Microwave at HIGH 1 minute. Serve over cod.
Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Alaska Seafood Marketing Institute
1 lb. cod fillets, thawed, if necessary
1 Tbsp. butter or margarine
2 tsp. lemon juice
Salt and pepper
FOR THE SAUCE:
1 Tbsp. brown sugar, packed
1 tsp. cornstarch
2 Tbsp. each water and cider vinegar
1 Tbsp. soy sauce
1 cup celery, diagonally sliced
1/2 cup canned pineapple chunks, drained
Cut cod into serving-sized pieces; place in microwave-proof dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Cover with waxed paper; microwave at MEDIUM 3 minutes. Rotate dish 1/4 turn; microwave at MEDIUM 2 to 4 minutes longer or until cod flakes easily when tested with a fork. Keep cod covered while preparing sauce.
TO MAKE THE SAUCE:
Combine sugar and cornstarch in 4-cup glass measure; add water, vinegar and soy sauce. Microwave at HIGH 1 minute or until thickened. Stir once during cooking.
Stir in celery and pineapple. Microwave at HIGH 1 minute. Serve over cod.
Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Alaska Seafood Marketing Institute
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