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 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.
- Dust the fish pieces with 4
tbsp cornflour. Dissolve the remaining
1 tbsp of the cornflour in 2 tsp.
water. Set aside.
- Heat the oil in a wok over high
heat to very hot, about 350oF(180oC).
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.
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