Ingredients
350 g (about 12 oz) cleaned beltfish segments, 100 ml (about 1/3 cup plus 1 tablespoon) milk.
Seasonings
Shaoxing wine, salt, MSG, tomato paste, toasted sesame seeds, ground white pepper, cornstarch slurry, sesame oil, and peanut oil, each to taste.
Instructions
1. Remove the bones from the ribbonfish pieces, cut into small chunks, and place in a bowl. Marinate with cooking wine, salt, white pepper, and sesame oil until flavorful. Coat with water starch, then deep-fry in oil heated to about 70% hot (350°F/175°C) until golden brown. Remove, drain the oil, and arrange on a plate.
2. Leave a small amount of oil in the wok, add some water and bring to a boil, then pour in the milk and ketchup, stirring well. Once boiling, season with salt and MSG to taste, thicken with a cornstarch slurry, pour the sauce over the fish pieces, and sprinkle with sesame seeds. Serve.