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