Squirrel-shaped Mandarin Fish, a iconic Jiangsu dish, delights with its crispy, sweet-and-sour flavor and intricate presentation. Here’s a step-by-step guide to crafting this masterpiece.
First, prepare a fresh Mandarin Fish (about 1 kg). Scale, gut, and fillet it, keeping the head and tail intact. Make diagonal cuts on the flesh, then deep-fry until golden and crispy, shaping it like a squirrel with a arched back and spread tail.
For the sauce, heat oil in a wok, stir-finely minced ginger, garlic, and diced bamboo shoots until fragrant. Add tomato sauce, vinegar, sugar, and a splash of water, simmering until thickened. Pour the hot sauce over the fried fish, garnish with pine nuts and parsley for a "squirrel’s" lively look.
Serve immediately with steamed rice to savor the contrast of crunchy fish and tangy sauce. This dish balances artistry and taste, making it a showstopper at any feast.
Squirrel mandarin fish"
Banquet dishes Squirrel mandarin fish"
Squirrel"
Pumpkin yogurt salad"
Five eggs with beans"
A chicken"