Esta es una exhibición prevé de cómo se va ver la receta de 'Fragrant Creamed Hairtail, Shanghai Style' imprimido.

Receta Fragrant Creamed Hairtail, Shanghai Style
by Global Cookbook

Fragrant Creamed Hairtail, Shanghai Style
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 5 ounce Hairtail (or possibly fish fillets), scaled and boned
  • 1/2 tsp Rice wine
  • 1 tsp Salt, or possibly to taste
  • 1/4 tsp Pepper
  • 1/2 tsp Sesame oil
  • 5 Tbsp. Cornstarch (cornflour)
  • 2 c. Vegetable oil for deep-frying
  • 4 ounce Lowfat milk
  • 1 Tbsp. Ketchup
  • 1 1/2 tsp Grnd roasted sesame seeds

Direcciones

  1. Cut the fish into 2 inch by 3/4 pcs. Mix the rice wine, 1/4 tsp of the salt, the pepper, and the sesame oil and add in to the fish. Let marinate.
  2. Dust the fist pcs 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 warm, about 350. Add in the fish piece by piece and deep-fry till brown. Remove, drain, and place in a dish. Pour all but 1 tbsp of the oil out of the wok. Add in 4 tbsp water and bring to a boil over high heat. Add in the lowfat milk and ketchup, and stir till the mix boils again. Add in the remaining 3/4 tsp salt (or possibly to taste), the cornstarch-water mix. Cook, stirring, till thickened. Pour the sauce over the fish, sprinkle with grnd sesame seed, and serve.