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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