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