Squirrel-Shaped Mandarin Fish

• 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)

Steps

1. Scale and clean the mandarin fish, then remove the head and bones. Make crisscross cuts on the fish to create a flower-like pattern.
2. Rub the fish with salt and white pepper, and marinate for 10 minutes.
3. Coat the fish with beaten egg, then evenly dust with cornstarch.
4. Heat vegetable oil in a wok or skillet, and fry the fish head and body until golden and crispy. Drain and set aside.
5. 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.
6. 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.