📝 About This Recipe
A legendary masterpiece of Jiangsu cuisine, this dish is a sensory marvel known for its dramatic presentation and vibrant sweet-and-sour profile. The fish is meticulously deboned and scored into a diamond pattern that 'blooms' like a pinecone or a squirrel's tail when deep-fried, creating a crisp exterior and succulent interior. Drenched in a glossy, ruby-red sauce, it offers a perfect balance of tangy vinegar and sweet sugar that has delighted diners since the Qing Dynasty.
🥗 Ingredients
Main Ingredients
- 1 piece 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)
- 4 cups Vegetable Oil (for deep frying)
The Signature Sauce
- 4 tablespoons Tomato Ketchup (provides the base color and tang)
- 4 tablespoons Sugar (adjust to taste)
- 3 tablespoons Rice Vinegar (clear or white)
- 1/2 cup Water or Fish Stock
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
Garnish and Texture
- 2 tablespoons Pine Nuts (lightly toasted)
- 1 tablespoon Green Peas (blanched)
- 1 tablespoon Carrot (finely diced)
- 4-5 pieces Shrimp Meat (small, cooked and diced (optional))
👨🍳 Instructions
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1
Clean the fish thoroughly. Cut off the head just behind the gills and set aside. Carefully butterfly the fish by cutting along the spine from the neck to the tail, removing the backbone and rib cage while keeping the two fillets attached at the tail.
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2
With the skin-side down, use a sharp knife to score the flesh in a cross-hatch diamond pattern (about 1cm apart). Be very careful to cut deep into the flesh but not through the skin.
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3
Place the scored fish and the head in a bowl. Rub with Shaoxing wine, salt, and white pepper. Let marinate for 15-20 minutes to infuse flavor and remove any 'fishy' scent.
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4
Generously coat the fish (fillets and head) with cornstarch. Ensure the starch gets deep into the scored crevices. Shake off any excess; the fish should look like a pinecone when held up.
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5
Heat the vegetable oil in a large wok or deep fryer to 350°F (175°C). Test the heat with a wooden chopstick; it should bubble vigorously.
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6
Hold the fish by the tail and carefully lower the fillets into the oil skin-side down. Use a ladle to pour hot oil over the top until the 'scales' puff up and set. Fry until golden brown and crispy (about 4-5 minutes).
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7
Fry the fish head separately for 3-4 minutes until fully cooked and crispy. Drain all pieces on a wire rack or paper towels.
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8
In a separate clean wok, add a tablespoon of oil. Stir-fry the diced carrots, peas, and shrimp for 1 minute.
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9
Add the ketchup, sugar, vinegar, and water to the wok. Bring to a simmer over medium heat, stirring until the sugar dissolves.
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10
Whisk in the cornstarch slurry and stir constantly until the sauce thickens into a glossy, translucent glaze.
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11
Place the fried fish body on a large serving platter, curving the tail upward. Position the head at the front to resemble a 'squirrel'.
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12
Immediately pour the piping hot sauce over the fish. You should hear a satisfying 'sizzle'—this is the 'squirrel's cry'.
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13
Garnish with toasted pine nuts and serve immediately while the exterior is at its crunchiest.
💡 Chef's Tips
Always use a very sharp fillet knife; dull knives will tear the delicate flesh during the scoring process. Ensure the oil is hot enough before frying; if the oil is too cool, the cornstarch will absorb oil and become soggy rather than crispy. Don't skip the pine nuts; they provide a crucial nutty crunch that balances the acidity of the sauce. If Mandarin fish isn't available, Tilapia or Barramundi are excellent substitutes due to their firm white flesh.
🍽️ Serving Suggestions
Serve with steamed Jasmine rice to soak up the extra sweet and sour sauce. Pair with a light, crisp white wine like a Riesling or a chilled Jasmine tea. Complement the meal with a side of stir-fried bok choy or garlic spinach for freshness. This dish is traditionally a centerpiece; serve it alongside a light ginger-scallion soup.