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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
Directions
- 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.
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