Fragrant Creamed Hairtail Recipe


5 oz (150g) hairtail,scaled and boned.

1/2 tsp rice wine

1 tsp salt,or to taste

1/4 tsp pepper

1/2 tsp sesame oil

5 tbsp cornstarch

1 cup (200 ml) vegetable oil

4 oz (120ml) milk

1 tbsp ketchup

1.5 tsp ground roasted sesme 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 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 350F(180C).

   Add the fish piece by piece and pan fry until brown.

   Remove,drain and place in a dish.

4. 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, the cornstarch-water mixture.

   Cook, stirring, until thickened.

   Pour the source over the fish, sprinkle with ground sesame seed, and serve.

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