松鼠鳜鱼 (Song Shu Gui Yu)
松鼠鳜鱼 (sohng-shoo gway yoo)
Squirrel-Shaped Mandarin Fish
A spectacular Jiangsu banquet dish where a whole mandarin fish is scored in a crosshatch pattern, deep-fried until the flesh fans out like a squirrel tail, and topped with a sweet and sour sauce.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ fish
Equipment Needed
deep fryer
Instructions
-
1
Debone the fish from the back, keeping head and tail intact.
-
2
Score the flesh in a deep crosshatch diamond pattern.
-
3
Coat thoroughly in cornstarch and deep fry at 190C until flesh fans open.
-
4
Make sauce with ketchup, sugar, vinegar, and stir-fried vegetables.
-
5
Pour the sizzling sauce over the fish at the table for dramatic presentation.
💡
Did You Know?
The sizzling sound when the sauce hits the fried fish is said to resemble a squirrel chattering, giving the dish its name.
Chef's Notes
Equipment Tips
- deep fryer
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!