Cherry & Dennis Helper Habitat
Jiangsu Squirrel Mandarin Fish
松鼠桂魚
Recipe overview
Crosscut mandarin fish is fried crisp and covered with a glossy sweet-sour sauce.
01
Ingredients
Main ingredients
- 1 fish, about 900 g cleaned whole mandarin fish
- 120 g cornstarch
- 80 g green peas
- 80 g diced carrot
Fish marinade
- 1 tsp salt
- 1 tbsp Shaoxing wine
Sweet-sour sauce
- 3 tbsp tomato paste
- 3 tbsp rice vinegar
- 3 tbsp sugar
- 180 ml water
- 1 tbsp cornstarch
For frying
- 1 L neutral frying oil
02
Tools
- sharp filleting knife
- chopping board
- deep heavy pot
- food thermometer
- wire rack
- small saucepan
- mixing bowl
- whisk
- heatproof skimmer
03
Steps
Step 1
1. Ask the fishmonger to scale, gut and bone the fish while keeping
Ask the fishmonger to scale, gut and bone the fish while keeping head and tail attached.
Step 2
2. Pat the fish dry and make shallow diagonal crosscuts in the fille
Pat the fish dry and make shallow diagonal crosscuts in the fillets without cutting through the skin.
Step 3
3. Rub the fish with salt and Shaoxing wine and rest 10 minutes.
Rub the fish with salt and Shaoxing wine and rest 10 minutes.
Step 4
4. Blanch peas and carrot cubes until tender, then drain.
Blanch peas and carrot cubes until tender, then drain.
Step 5
5. Mix tomato paste, vinegar, sugar, water and cornstarch for the sa
Mix tomato paste, vinegar, sugar, water and cornstarch for the sauce.
Step 6
6. Dust fish evenly with cornstarch, opening the crosscuts to coat t
Dust fish evenly with cornstarch, opening the crosscuts to coat their surfaces.
Step 7
7. Heat frying oil to 175°C in a deep pot filled no more than halfwa
Heat frying oil to 175°C in a deep pot filled no more than halfway.
Step 8
8. Use a deep pot large enough for the whole fish
Use a deep pot large enough for the whole fish; lower it carefully into the oil without folding or cutting it.
Step 9
9. Fry 8 to 10 minutes until crisp and the thickest flesh reaches 63
Fry 8 to 10 minutes until crisp and the thickest flesh reaches 63°C.
Step 10
10. Drain fish on a wire rack while keeping its opened shape.
Drain fish on a wire rack while keeping its opened shape.
Step 11
11. Simmer the sauce until glossy
Simmer the sauce until glossy; add peas and carrot and cook 1 minute.
Step 12
12. Set fish on a large platter and pour hot sauce over it just befor
Set fish on a large platter and pour hot sauce over it just before serving.
Common mistakes
- Wet fish splatters severely in hot oil.
- Cutting through the skin breaks the fish shape.
- Do not put an oversized fish into a small pot.
Tips
Use a stable heavy pot, monitor oil temperature and keep water away from hot oil.
