Songshu Guiyu (Squirrel Fish)
This classic dish features crispy fried fish scored to resemble a squirrel's tail, bathed in a vibrant sweet and sour sauce. It's a visually stunning and flavorful centerpiece for any meal, offering a delightful contrast of textures.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч 5 мин
- Порции
- 4
- Сложность
- Сложно
Информация об аллергенах: может содержать рыба, глютен, орехи, соя и древесные орехи. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 1 шт.mandarin fish, cleaned, scaled, head on, filleted with bones removed but skin intact
- 2 ломтикginger
- 15 ggreen onion, cut into 5 cm pieces
- 1 ст. л.rice wine
- 0,5 ч. л.salt
- 0,25 ч. л.white pepper
- 0,75 стаканcorn starch
- 4 стаканvegetable oil, for deep frying
sweet and sour sauce
- 0,5 стаканtomato ketchup
- 4 ст. л.sugar
- 3 ст. л.rice vinegar
- 1 ст. л.light soy sauce
sweet and sour sauce slurry
- 1 ст. л.corn starch
- 2 ст. л.water
garnish
- 0,25 стаканgreen pea, fresh or frozen
- 2 ст. л.pine nut, toasted(необязательно)
Инвентарь
deep pot · slotted spoon · sharp knife · wok · large bowl · wire rack · whisk · small bowl · serving platter
Приготовление
Шаг за шагом
- 1
Lay the fish fillets skin-side down. Using a sharp knife, score the flesh in a diamond pattern, cutting almost through to the skin but not breaking it. Be careful to leave the head and tail intact.
Около 10 мин
Совет повара: A very sharp, flexible knife works best for scoring.
- 2
Place the scored fish and head in a large bowl. Add the ginger, green onion, rice wine, salt, and white pepper. Gently rub the seasonings into the fish, ensuring it's evenly coated. Marinate for 20 minutes.
Около 20 мин
Совет повара: The marinade helps to flavor the fish and remove any 'fishy' smell.
- 3
In a separate bowl, combine the corn starch for coating the fish. Dredge each fish fillet and the head thoroughly in the corn starch, ensuring every cut and crevice is coated.
Около 5 мин
Совет повара: A thick, even coating is crucial for a crispy texture.
- 4
Heat the vegetable oil in a large wok or deep pot to 170°C (340°F).
Около 5 мин
Совет повара: Use a thermometer to ensure the oil is at the correct temperature for even frying.
- 5
Carefully hold the fish head and lower one fillet into the hot oil, ensuring the scored side curls outwards. Fry until golden brown and crispy, about 3-5 minutes per side.
Около 6 мин
Совет повара: Fry the fish in batches if necessary to avoid overcrowding the pot and lowering the oil temperature.
- 6
Remove the fried fish with a slotted spoon and place on a wire rack to drain excess oil. Repeat with the second fillet and then the head.
Совет повара: Draining on a wire rack helps keep the fish crispy.
- 7
Arrange the fried fish fillets on a serving platter, positioning them to resemble a squirrel's body with the head attached.
Около 1 мин
- 8
Prepare the sweet and sour sauce: In a small bowl, whisk together the tomato ketchup, sugar, rice vinegar, and light soy sauce.
Около 2 мин
- 9
In another small bowl, mix the corn starch and water to create a slurry.
Около 1 мин
- 10
Heat a clean pan or wok over medium heat. Pour in the sweet and sour sauce mixture and bring to a gentle simmer.
Около 2 мин
- 11
Slowly whisk in the corn starch slurry until the sauce thickens to your desired consistency.
Около 1 мин
Совет повара: Add the slurry gradually to control the thickness of the sauce.
- 12
Pour the hot sweet and sour sauce evenly over the fried fish. Garnish with green peas and toasted pine nuts.
Около 1 мин
Совет повара: Serve immediately for the best crispy texture.
Правильное хранение
Store any leftover fish and sauce separately in airtight containers in the refrigerator.
Reheat the fish in an oven or air fryer to regain some crispness, then warm the sauce gently on the stovetop.