Fragrant Creamed Hairtail

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-31-2008, 11:15 PM

Ingredients:

5 oz (150 g) hairtail, scaled and boned (or fish fillets)
5 tbsp [Only registered users can see links. ] ([Only registered users can see links. ])
1/2 tsp. [Only registered users can see links. ]
2 cups (500ml) [Only registered users can see links. ] 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:

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.

Fragrant Creamed Hairtail

08-31-2008, 11:15 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	Fragrant Creamed Hairtail Ingredients: 5 oz (150 g) hairtail, scaled and boned (or fish fillets) 5 tbsp [Only registered users can see links. ] ([Only registered users can see links. ]) 1/2 tsp. [Only registered users can see links. ] 2 cups (500ml) [Only registered users can see links. ] 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: 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. Fragrant Creamed Hairtail

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