Stewed Fishtail

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::Stewed Fishtail

*5 oz (150 g) fishtail, scaled
and boned (or fish fillets)
*0.5 t. rice wine
*1 t. salt, or to taste
*0.25 t. pepper
*0.5 t. sesame oil
*5 T. cornstarch (cornflour)
*2 c. (500 ml) vegetable
oil for deep-frying
*4 oz (120 ml) milk
*1 T. ketchup
*1.5 t. ground roasted
sesame seeds

Method:

1. Cut the fish into 2 inch by 0.75 inch (5 cm by 2 cm) pieces. Mix the rice wine, 0.25 t. of salt, the pepper, and the sesame oil and add to the fish. Let marinate. 2. Dust the fish pieces with 4 T. cornflour. Dissolve the remaining 1 T. of the cornflour in 2 t. water. Set aside. 3. Heat the oil in a wok over high heat to very hot, about 350F (180 C). Add the fish piece by piece and deep-fry until brown. Remove, drain, and place in a dish. Pour all but 1 T. of the oil out of the wok. Add 4 T. water and bring to a boil over high heat. Add the milk and ketchup, and stir until the mixture boils again. Add the remaining 0.75 t. salt (or to taste), the cornstarch- water mixture. Cook, stirring, until thickened. Pour the sauce over the fish, sprinkle with ground sesame seed, and serve.

Total time:

45m

Cooking technique:

stewing

Cuisine:

Shanghai

Food menu:

seafood

Cholesterol:

74mg

Carbohydrates:

28g