| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy, Grains | Chinese | Chinese, Fish & seaf | 1 | Servings |
INGREDIENTS
| 5 | oz | Hairtail (or fish fillets); scaled and boned |
| 1/2 | ts | Rice wine |
| 1 | ts | Salt; or to taste |
| 1/4 | ts | Pepper |
| 1/2 | ts | Sesame oil |
| 5 | tb | Cornstarch (cornflour) |
| 2 | c | Vegetable oil for deep-frying |
| 4 | oz | Milk |
| 1 | tb | Ketchup |
| 1 1/2 | ts | Ground roasted sesame seeds |
INSTRUCTIONS
1. Cut the fish into 2 inch by 3/4 pieces. Mix the rice wine, 1/4 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 3/4 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 <[email protected]> on Nov 09, 1997
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