Main Course

Squirrel-Shaped Mandarin Fish

Name: Squirrel-Shaped Mandarin Fish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 pcs mandarin fish whole, cleaned, scaled, head and tail intact; 5 g ginger sliced; 10 g spring onion chopped; 15 ml rice wine; 2 g salt; 50 g cornstarch; 750 ml vegetable oil for frying; 60 ml tomato ketchup; 30 g sugar; 30 ml white vinegar; 15 ml soy sauce; 120 ml chicken broth; 10 g cornstarch mixed with 15ml water; 50 g peas fresh or frozen; 30 g carrot diced

This classic Chinese dish features a whole fish scored and deep-fried to resemble a squirrel, then topped with a vibrant sweet and sour sauce. It's known for its crispy exterior, tender interior, and a delightful balance of flavors. Perfect for a special occasion.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Hard

Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcsmandarin fish, whole, cleaned, scaled, head and tail intact
750 mlvegetable oil, for frying

fish seasoning

5 gginger, sliced
10 gspring onion, chopped
15 mlrice wine
2 gsalt

for frying

50 gcornstarch

sauce

60 mltomato ketchup
30 gsugar
30 mlwhite vinegar
15 mlsoy sauce
120 mlchicken broth
10 gcornstarch, mixed with 15ml water

garnish

50 gpeas, fresh or frozen
30 gcarrot, diced

Equipment

wok · small saucepan · cutting board · knife · thermometer

The method

Step by step

1
Lay the mandarin fish flat and make deep diagonal cuts into the flesh, stopping just before the bones, creating a crosshatch pattern. Repeat on the other side.
About 5 min
Cook’s note: Ensure the cuts are deep enough to help the fish curl when fried but don't cut through the bone.
2
Season the fish with ginger, spring onion, rice wine, and salt, rubbing it into the cuts. Let it marinate for 15 minutes.
About 15 min
3
Evenly coat the marinated fish with cornstarch, making sure it gets into all the cuts. Shake off any excess.
About 2 min
Cook’s note: A good coating of cornstarch will ensure a crispy exterior.
4
Heat vegetable oil in a large wok or deep pot to 180°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil reaches the correct temperature for even cooking.
5
Carefully lower the fish into the hot oil, holding it by the tail to allow the head and body to curl. Fry for 5-7 minutes until golden brown and crispy.
About 7 min
Cook’s note: Fry in batches if your pot isn't large enough to avoid overcrowding and dropping the oil temperature.
6
Remove the fried fish and place it on a serving platter, allowing any excess oil to drain.
About 1 min
7
In a small saucepan, combine tomato ketchup, sugar, white vinegar, soy sauce, and chicken broth for the sauce. Bring to a simmer.
About 3 min
8
Add the peas and carrot to the simmering sauce and cook for 2-3 minutes until tender-crisp.
About 3 min
9
Stir in the cornstarch slurry to thicken the sauce, cooking until it reaches your desired consistency.
About 1 min
Cook’s note: Add the slurry gradually to control the thickness of the sauce.
10
Pour the hot sweet and sour sauce evenly over the fried fish and serve immediately.
About 1 min

Keep it good

Storage

This dish is best enjoyed fresh immediately after preparation to maintain crispiness.