Squirrel-Shaped Mandarin Fish

Name: Squirrel-Shaped Mandarin Fish
Prep time: 20 min
Cook time: 30 min
Yield: 2-4 servings
Cuisine: Chinese Cuisine
Ingredients: 1 mandarin fish (about 800g); 1 egg (beaten); 1/2 cup cornstarch; 1/2 cup vegetable oil (for frying); 1/4 cup ketchup; 2 tbsp white vinegar; 2 tbsp sugar; 1 tbsp light soy sauce; 1/2 tsp salt; 1/4 tsp white pepper; 1 tbsp cornstarch slurry (mixed with water); 1 tbsp chopped green onions (for garnish, optional)

A classic Su-style dish featuring crispy and tender mandarin fish shaped like a squirrel, served with a sweet and tangy sauce.

Prep Time20m

Cook Time30m

Yield2-4 servings

CuisineChinese Cuisine

Ingredients

1 mandarin fish (about 800g)

Related Recipes

1 egg (beaten)

1/2 cup cornstarch

1/2 cup vegetable oil (for frying)

1/4 cup ketchup

2 tbsp white vinegar

2 tbsp sugar

1 tbsp light soy sauce

1/2 tsp salt

1/4 tsp white pepper

1 tbsp cornstarch slurry (mixed with water)

1 tbsp chopped green onions (for garnish, optional)

Steps

Scale and clean the mandarin fish, then remove the head and bones. Make crisscross cuts on the fish to create a flower-like pattern.
Rub the fish with salt and white pepper, and marinate for 10 minutes.
Coat the fish with beaten egg, then evenly dust with cornstarch.
Heat vegetable oil in a wok or skillet, and fry the fish head and body until golden and crispy. Drain and set aside.
In a separate saucepan, combine ketchup, white vinegar, sugar, light soy sauce, and a little water. Bring to a boil, then add the cornstarch slurry to thicken the sauce.
Arrange the fried fish on a plate, pour the sweet and tangy sauce over it, and garnish with chopped green onions (if using). Serve immediately.

Tips

The key to this dish is to make even crisscross cuts on the fish and control the frying heat to achieve a crispy exterior and tender interior. Adjust the sweetness and tanginess of the sauce to your preference.

#fish

#Su cuisine

#main dish