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Receta Fragrant Creamed Hairtail, Shanghai Style

Name: Fragrant Creamed Hairtail, Shanghai Style
Ingredients: 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

de Global Cookbook

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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.