Fragrant creamed hairtail, shanghai style

1 Servings

Ingredients

Quantity Ingredient
5 ounces Hairtail (or fish fillets); scaled and boned
½ teaspoon Rice wine
1 teaspoon Salt; or to taste
¼ teaspoon Pepper
½ teaspoon Sesame oil
5 tablespoons Cornstarch (cornflour)
2 cups Vegetable oil for deep-frying
4 ounces Milk
1 tablespoon Ketchup
1½ teaspoon Ground roasted sesame seeds

Directions

1. Cut the fish into 2 inch by ¾ pieces. Mix the rice wine, ¼ tsp of the salt, the pepper, and the sesame oil and add to the fish. Let marinate.

2. Dust the fist pieces with 4 tbsp cornflour. Dissolve the remaining 1 tbsp of the cornflour in 2 tsp water. Set aside.

3. Heat the oil in a wok over high heat to very hot, about 350. Add the fish piece by piece and deep-fry until brown. Remove, drain, and place in a dish. Pour all but 1 tbsp of the oil out of the wok. Add 4 tbsp water and bring to a boil over high heat. Add the milk and ketchup, and stir until the mixture boils again. Add the remaining ¾ tsp salt (or to taste), the cornstarch-water mixture. Cook, stirring, until thickened. Pour the sauce over the fish, sprinkle with ground sesame seed, and serve.

Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

Related recipes