Squirrel Mandarin Fish
Squirrel fish is a masterpiece of Jiangsu cuisine, a whole mandarin fish is scored in a crosshatch pattern, deep-fried until it curls up like a squirrel tail, then drenched in a sweet and sour sauce.
食材清单
- Mandarin fish 1 pcs
- Ginger 5 slices
- Cooking oil to taste
- Salt to taste
- Soy sauce 1 tbsp
- Scallions, ginger and garlic to taste
- Cooking wine 1 tbsp
制作步骤
- 1. Clean the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes
- 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
- 3. Pan-fry the fish until both sides are slightly brown, then push it to the edge of the pan
- 4. Add ginger, onion, ginger and garlic and continue to stir-fry until raw
- 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
- 6. Remove from the pan and serve on a plate
文化小知识
Squirrel fish is one of the most famous dishes of Suzhou cuisine and Jiangsu province. The name comes from the way the scored fish curls up during frying, resembling a squirrel tail. The dish originated in Suzhou during the Qing dynasty and was famously served at banquets. The technique requires exceptional knife skills to create even crosshatch scores and perfect frying timing so the fish puffs up beautifully. The sweet and sour sauce represents the delicate balance of flavors that Jiangsu cuisine is known for. It is a must-order dish at any traditional Suzhou restaurant.