Fragrant Creamed Hairtail
Ingredients
oz (150 g) hairtail,
scaled and boned (or fish fillets)
5 tbsp cornstarch(cornflour)
1/2 tsp. rice wine
2 cups (500ml) vegetable oil for deep-frying
1 tsp. salt,or to taste
4 oz (120ml) milk
1/4 tsp. pepper
1 tbsp ketchup
1/2 tsp. sesame oil
1 1/2 tsp. ground roasted sesame seeds
Directions
- Cut the fish into 2 inch by 3/4 inch
(5cm by 2cm ) pieces. Mix the rice wine,
1/4 tsp. of the salt, the pepper, and
the sesame oil and add to the fish. Let
marinate.
- Dust the fish pieces with 4 tbsp cornflour.
Dissolve the remaining 1 tbsp of the cornflour
in 2 tsp. water. Set aside.
- Heat the oil in a wok over high heat
to very hot, about 350oF(180oC). 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.
