squirrel fish recipe

How to Make Squirrel Fish: A Comprehensive Guide

Squirrel fish, a beloved dish for its crispy texture and sweet-and-sour flavor, is a staple in Chinese cuisine. Here’s a detailed guide to preparing it perfectly.

Step 1: Prepare the Fish

Choose a fresh, whole fish (typically carp or sea bass). Scale, gut, and rinse it thoroughly. Make diagonal cuts on both sides, about 1 cm deep, to help the fish hold its shape during frying. Pat dry with paper towels to ensure crispiness.

Step 2: Marinate and Coat

Marinate the fish with salt, pepper, and Shaoxing wine for 15 minutes. Dust evenly with cornstarch, shaking off excess. This creates a light, crunchy crust.

Step 3: Deep-Fry to Perfection

Heat oil to 170°C (340°F). Gently slide the fish into the wok, frying until golden brown and crispy (about 5-7 minutes). Use a strainer to shape the tail like a squirrel’s. Remove and drain on a wire rack.

Step 4: Make the Sweet-and-Sour Sauce

In a pan, sauté garlic, ginger, and chili. Add tomato sauce, vinegar, sugar, and a splash of water. Simmer until thickened. Pour the sauce over the fried fish, garnish with pineapple chunks, sesame seeds, and scallions.

Serving Tip

Serve immediately with steamed rice to enjoy the contrast of crispy fish and tangy sauce. This dish is not only delicious but also a feast for the eyes with its vibrant colors and playful shape!