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Home > Recipes > Seafood Entrees > Fragrant Creamed Hairtail

Fragrant Creamed Hairtail

Chinese Food Recipe: Fragrant Creamed Hairtail

Fragrant Creamed Hairtail





 5 oz (150 g) hairtail, scaled and boned (or fish  fillets)
 5 tbsp cornstarch (corn flour)
 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 




1. 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.

2. Dust the fish 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 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.

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