Squirrel-Shaped Mandarin Fish

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 5 min

   Tip van de kok: Ensure the cuts are deep enough to help the fish curl when fried but don't cut through the bone.

2. 2

   Season the fish with ginger, spring onion, rice wine, and salt, rubbing it into the cuts. Let it marinate for 15 minutes.

   Ongeveer 15 min

3. 3

   Evenly coat the marinated fish with cornstarch, making sure it gets into all the cuts. Shake off any excess.

   Ongeveer 2 min

   Tip van de kok: A good coating of cornstarch will ensure a crispy exterior.

4. 4

   Heat vegetable oil in a large wok or deep pot to 180°C (350°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to ensure the oil reaches the correct temperature for even cooking.

5. 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.

   Ongeveer 7 min

   Tip van de kok: Fry in batches if your pot isn't large enough to avoid overcrowding and dropping the oil temperature.

6. 6

   Remove the fried fish and place it on a serving platter, allowing any excess oil to drain.

   Ongeveer 1 min

7. 7

   In a small saucepan, combine tomato ketchup, sugar, white vinegar, soy sauce, and chicken broth for the sauce. Bring to a simmer.

   Ongeveer 3 min

8. 8

   Add the peas and carrot to the simmering sauce and cook for 2-3 minutes until tender-crisp.

   Ongeveer 3 min

9. 9

   Stir in the cornstarch slurry to thicken the sauce, cooking until it reaches your desired consistency.

   Ongeveer 1 min

   Tip van de kok: Add the slurry gradually to control the thickness of the sauce.

10. 10

    Pour the hot sweet and sour sauce evenly over the fried fish and serve immediately.

    Ongeveer 1 min