Squirrel Fish (Songshui Guiyu), a iconic Jiangsu dish, is renowned for its crispy, sweet-and-sour flavor and intricate presentation. Here’s a step-by-step guide to mastering this delicacy.
Ingredients: 1 whole mandarin fish (about 1 kg), scallions, ginger, garlic, vinegar, sugar, soy sauce, tomato paste, starch, and oil for frying.
Step 1: Prepare the Fish
Scale and gut the fish, then make deep diagonal cuts on both sides to create a "squirrel" shape. Pat dry and dust with starch, ensuring every cut is coated.
Step 2: Deep-Fry
Heat oil to 180°C. Gently slide the fish into the wok and fry until golden and crispy (about 5-7 minutes). Lift out and drain excess oil.
Step 3: Make the Sauce
In a pan, sauté scallions, ginger, and garlic. Add vinegar, sugar, soy sauce, and tomato paste, simmering until thickened.
Step 4: Combine and Serve
Pour the hot sauce over the fried fish. Garnish with sesame seeds and cucumber slices. The result? A visually stunning dish with a perfect balance of tangy and sweet notes.
Enjoy this restaurant-quality classic at home!
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