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Name: Fragrant Creamed Hairtail, Shanghai Style
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Chinese
Ingredients: 4 oz milk; 1 1/2 ts Ground roasted sesame seeds; 1/4 ts Pepper; 2 c Vegetable oil for; 1/2 ts Rice wine; 1 ts Salt or adjust amount to taste; 1/2 ts Sesame oil; 1 tb Ketchup; 5 tb Cornstarch (cornflour); 5 oz Hairtail (or fish fillets);

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INGREDIENTS

4 oz milk
1 1/2 ts Ground roasted sesame seeds
1/4 ts Pepper
2 c Vegetable oil for
1/2 ts Rice wine
1 ts Salt ; or adjust amount to taste
1/2 ts Sesame oil
1 tb Ketchup
5 tb Cornstarch (cornflour)
5 oz Hairtail (or fish fillets);

Servings

INSTRUCTIONS

1. Cut the fish into 2 inch by 3/4 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 fist 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 350. Add the fish piece by piece and deep-fry until brown. Remove, drain, and place in a dish. 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 (or to taste), the cornstarch-water mixture. Cook, stirring, until thickened. Pour the sauce over the fish, sprinkle with ground sesame seed, and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland on Nov 09, 1997

NOTES

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Fragrant Creamed Hairtail, Shanghai Style

4 oz milk
1 1/2 ts Ground roasted sesame seeds
1/4 ts Pepper
2 c Vegetable oil for
1/2 ts Rice wine
1 ts Salt or adjust amount to taste
1/2 ts Sesame oil
1 tb Ketchup
5 tb Cornstarch (cornflour)
5 oz Hairtail (or fish fillets);

1. Cut the fish into 2 inch by 3/4 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 fist 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 350. Add the  fish piece by piece and deep-fry until brown. Remove, drain, and place in a  dish. 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 (or to taste), the  cornstarch-water mixture. Cook, stirring, until thickened. Pour the sauce  over the fish, sprinkle with ground sesame seed, and serve.  Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland  <kirkland@gj.net> on Nov 09, 1997

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Nutrition

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Serving Size: 1 Serving (281g)
Recipe Makes: 1 Servings

Calories: 110
Calories from Fat: 43 (39%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.1g
Cholesterol 9.1mg		3 %
Sodium 216.4mg		7 %
Potassium 306.8mg		8 %
Total Carbohydrate 13.3g		4 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 11.6g
Protein 4.7g		7 %
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Calories per serving: 110

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