Chef John

443 RECIPES

30+ years of experience in the culinary industry

The Squirrel-Shaped Mandarin Fish

Known for its distinctive shape, Squirrel Fish combines vibrant color and bold flavor with a beautiful presentation, and even sounds delicious as it cooks.

CUISINES: Chinese
LEVEL: MEDIUM
TIME: 1 hr
SERVING: 4 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Clean the striped bass and cut off the head. Do not discard the head. Slice on both sides. Remove the bone. Do not cut off the tail. Reverse the fish so that the flesh is facing outside and make cuts with 1 cm spaces in between to create a diamond-shaped pattern. Do not cut through the skin. This will create a quill-like pattern.
Step 2
Step 2
Step 2
Rinse the fish in iced water.
Step 3
Step 3
Step 3
Season the fish with salt and egg. Set aside for about 15 minutes. Bat with cornstarch thoroughly.
Step 4
Step 4
Step 4
Heat the wok, add oil until there is enough to submerge the fish, and deep-fry the fish when the oil is at a low temperature. Hold the head and tail in U-shape when frying. Take the fish out when it’s half cooked. Wait until the temperature goes higher and then put the fish back into the wok. Check the fish; it should be golden and crispy. Set aside.
Step 5
Step 5
Step 5
For the sauce: Leave some of the oil in the wok. Add onion, scallion, cooking wine, ketchup, honey, strawberry jelly, sugar, and water. Mix briefly. Use a colander to remove the ingredients in the sauce. 
Step 6
Step 6
Step 6
Add white vinegar, green peas and cornstarch mixture. Mix briefly.
Step 7
Step 7
Step 7
Pour the sauce on the fish.
Step 8
Step 8
Step 8
Enjoy!