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Milk and Fish
|Milk and Fish|
½ cup fresh whole milk
3 Tablespoons cornstarch
2 teaspoons custard powder
½ cup broth
½ teaspoon coarse salt
3 Tablespoons vegetable oil, divided
1 egg white
3 Tablespoons baking powder
2 teaspoons yeast powder
½ cup any white cooked fish fillets, mashed
1 Tablespoon granulated sugar
1. Mix milk, cornstarch, and custard powder.
2. Heat a wok or saucepan, add the broth, then add
the milk mixture, salt, and one-third of the oil and stir
until sticky and slightly thickened, stir in the egg white,
and cool until set in a flat pan.
3. Mix baking powder and yeast powder, then slowly
add two or three tablespoons of cool water and the
mashed cooked fish. Spread carefully on the coagulated
milk mixture, then cut it into ten pieces.
4. Heat a clean wok or fry pan, add the remaining oil, and
deep-fry the cut milk pieces topped with the fish mixture
until golden on one side, turn over, then fry them on the
other side until golden. Drain on paper towels, and put
them on a platter, sprinkle with the sugar, and serve.