Chinese
Chinese - Jiangsu Su Cuisine
Squirrel Mandarin Fish
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 whole mandarin fish (about 800g)
- • 80g cornflour
- • 60g plain flour
- • 800ml peanut oil for frying
- • 4 tbsp tomato ketchup
- • 3 tbsp sugar
- • 3 tbsp white vinegar
- • 1 tbsp Shaoxing wine
- • 60g mixed peas, bamboo shoot, and prawns, diced
Preparation Steps
1
Phase 1
Cut the fish free of the backbone, keeping the tail joined, and score the flesh in a fine crosshatch pattern.
2
Phase 2
Brush with egg yolk and dust with flour and cornflour, working the powder into the cuts.
3
Phase 3
Curl the fish into a squirrel shape and fry in 180°C oil until crisp and golden.
4
Phase 4
Simmer ketchup, sugar, vinegar, and wine with 100ml water until glossy.
5
Phase 5
Toss in the peas, bamboo shoot, and prawns until just cooked.
6
Phase 6
Arrange the fish upright and pour the sweet-sour sauce over.