📝 About This Recipe
A legendary masterpiece of Jiangsu cuisine, this dish dates back to the Qing Dynasty and was famously praised by Emperor Qianlong for its stunning presentation and vibrant flavors. The fish is meticulously deboned and scored so that it curls into the likeness of a squirrel's tail when deep-fried, resulting in a texture that is shatteringly crisp on the outside and tender within. Drenched in a glossy, ruby-red sweet and sour sauce, it offers a sophisticated balance of tang and sweetness that defines the elegance of Huaiyang cooking.
🥗 Ingredients
The Fish
- 1 piece Fresh Mandarin Fish (or Sea Bass/Perch) (approx. 1.5 - 2 lbs, scaled and gutted)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper (ground)
- 1 cup Cornstarch (for dredging)
- 1 large Egg Yolk (beaten)
The Signature Sauce
- 4 tablespoons Tomato Ketchup (high quality for color)
- 4 tablespoons Sugar (adjust to taste)
- 3 tablespoons Rice Vinegar (white rice vinegar)
- 1/2 cup Water or Chicken Stock
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
- 1 tablespoon Hot Peanut Oil (added at the end for gloss)
Garnish and Texture
- 2 tablespoons Pine Nuts (toasted until golden)
- 1 tablespoon Green Peas (blanched)
- 4-5 pieces Shrimp Meat (small, cooked)
- 4 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Clean the fish and pat it dry with paper towels. Cut off the head just behind the gills and set aside. Carefully remove the backbone and ribs by slicing along the spine, keeping the two fillets attached to the tail.
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2
Place the fillets skin-side down. Score the flesh in a cross-hatch pattern (diamond shape), cutting deep but being extremely careful not to pierce the skin. The cuts should be about 1cm apart.
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3
Place the fish body and head in a bowl. Rub with Shaoxing wine, salt, and white pepper. Let marinate for 15 minutes to remove any fishy scent.
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4
Apply the beaten egg yolk evenly over the flesh side of the fish to help the starch adhere. Dredge the fish and the head thoroughly in cornstarch, ensuring every crevice of the scored flesh is coated. Shake off the excess.
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5
Heat the vegetable oil in a wok or deep fryer to 375°F (190°C). The oil must be hot enough to instantly crisp the fish.
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6
Hold the fish by the tail and carefully lower it into the oil. Use a ladle to pour hot oil over the top until the 'scales' puff up and the fish curls outward. Fry until golden brown and crispy (about 4-5 minutes). Fry the head separately until cooked through.
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7
Remove the fish and head, draining them on a wire rack. To ensure maximum crunch, perform a 'double fry' by heating the oil again and flash-frying the fish for 30 seconds.
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8
In a separate clean wok, combine the ketchup, sugar, vinegar, and water/stock. Bring to a simmer over medium heat, stirring constantly.
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9
Add the blanched peas and shrimp to the sauce. Slowly pour in the cornstarch slurry, stirring until the sauce thickens and becomes translucent.
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10
Stir in one tablespoon of hot frying oil into the sauce at the very end; this is the secret to a professional, high-gloss finish.
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11
Place the fish body on a large platter and position the head at the front to resemble a squirrel. Immediately pour the hot sauce over the fish—it should make a 'squeaking' sound as it hits the hot crust.
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12
Sprinkle with toasted pine nuts and serve immediately while the contrast between the hot sauce and crispy fish is at its peak.
💡 Chef's Tips
The secret to the 'squirrel' shape is the depth of the scoring; if you don't cut deep enough, the flesh won't bloom in the oil. Always use a very fresh fish; frozen fish lacks the structural integrity needed for the intricate knife work. Ensure the cornstarch is bone-dry and applied just before frying to prevent it from becoming gummy. When pouring the sauce, make sure both the sauce and the fish are piping hot to achieve the traditional 'sizzle' that delights guests.
🍽️ Serving Suggestions
Serve as the centerpiece of a traditional multi-course Jiangnan banquet. Pairs beautifully with a light, floral Jasmine tea to cleanse the palate between bites. Accompany with a side of steamed Bok Choy or stir-fried pea shoots for a fresh, green contrast. A chilled glass of dry Riesling provides a wonderful acidity that complements the sweet and sour notes.