Sweet and sour squirrel fish recipes

How to Make Sweet and Sour Squirrel Fish

Sweet and sour squirrel fish is a iconic Chinese dish known for its crispy texture, vibrant colors, and tangy-sweet flavor. Here’s a step-by-step guide to recreate this restaurant favorite at home.

Ingredients:

1 whole large fish (like carp or sea bass), 2 cups oil for frying, 1 cup sugar, ½ cup vinegar, 2 tbsp soy sauce, 1 tbsp ketchup, 1 cup cornstarch, 3 cloves garlic (minced), 1 bell pepper (sliced), and green onions for garnish.

Steps:

1. Prepare the Fish: Clean the fish, score the flesh diagonally on both sides, and pat dry. Rub with salt and let it sit for 15 minutes. Dust evenly with cornstarch, ensuring all scores are coated.

2. Deep Fry: Heat oil to 180°C (350°F). Fry the fish until golden brown and crispy, about 5-7 minutes. Carefully shape it into a "squirrel" form by lifting the tail and head slightly. Drain on paper towels.

3. Make the Sauce: In a pan, heat 1 tbsp oil, sauté garlic until fragrant. Add sugar, vinegar, soy sauce, and ketchup. Simmer until the sugar dissolves and the sauce thickens slightly.

4. Combine: Pour the sauce over the fried fish, garnish with bell peppers and green onions. For an authentic touch, drizzle with hot oil to make the sauce sizzle.

Serve hot with steamed rice for a delightful meal! The crispy fish paired with the tangy-sweet sauce creates a perfect balance that will impress your family and friends.