Recipe - Fragrant Creamed Hairtail Shanghai Style

5 ounce Hairtail (or fish fillets);
scaled and boned
One half teaspoon Rice wine
1 teaspoon Salt; or to taste
One fourth teaspoon Pepper
One half teaspoon Sesame oil
5 tablespoon Cornstarch (cornflour)
2 cup Vegetable oil for
deepfrying
4 ounce Milk
1 tablespoon Ketchup
1 One half teaspoon Ground roasted sesame seeds

1. Cut the fish into 2 inch by Three fourths pieces. Mix the rice wine, One fourth 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 deepfry 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 Three fourths tsp salt (or to taste), the
cornstarchwater mixture. Cook, stirring, until thickened. Pour the sauce
over the fish, sprinkle with ground sesame seed, and serve.
Posted to recipeludigest Volume 01 Number 233 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997