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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.