| 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
<kirkland@gj.net> on Nov 09, 1997
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