Entree: China – Jiangsu – 松鼠桂鱼 ➤ Sōngshǔ Guìyú (Crispy deep‑fried Mandarin fish served in a glossy sweet‑and‑sour sauce and scored to resemble a squirrel)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 1 whole Mandarin fish (Guiyu), approx. 2 lb (900 g), cleaned, scaled and filleted but kept intact
- 1 large egg white
- 1/2 cup (60 g) cornstarch for dredging
- 1 tsp (6 g) salt, divided
- 1/4 tsp (1 g) white pepper
- 2 tbsp (30 ml) Shaoxing wine
- 4–6 cups (960–1440 ml) vegetable oil for deep‑frying
- 1/3 cup (80 ml) chicken stock or light stock
- 3 tbsp (45 g) granulated sugar
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) tomato paste for color (optional but traditional for hue)
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tsp (5 ml) sesame oil (optional)
- 1 small piece fresh ginger, 1/2 oz (15 g), thinly sliced
- 2 scallions, sliced on the bias for garnish
- 2 tbsp (14 g) blanched pine nuts or toasted sesame seeds for garnish

Instructions

1. Rinse and pat the fish dry. From the dorsal side, remove backbone while keeping head and tail intact; arrange fillets so flesh remains attached to head and tail. Make deep crosshatch cuts into the flesh (do not cut through skin at the tail/head) so the fillets will fan when fried. Season inside the cuts and on the surface with 1/2 tsp (3 g) salt, white pepper and Shaoxing wine; let sit 10 minutes.
2. Lightly brush or whip the egg white and brush over the fish flesh. Dredge the fish evenly with 1/2 cup (60 g) cornstarch, shaking off excess. Chill 10 minutes to set the coating.
3. Heat 4–6 cups (960–1440 ml) vegetable oil in a deep skillet or wok. Fry the fish at moderate heat (about 320°F / 160°C) until the coating sets and the flesh puffs slightly, about 4–6 minutes. Remove and drain on a rack.
4. Return oil to higher heat (about 375°F / 190°C) and finish frying the fish until evenly golden and crisp, 2–3 minutes. Remove and drain on a rack or paper towel.
5. Meanwhile make the sauce: in a small saucepan combine chicken stock 1/3 cup (80 ml), sugar 3 tbsp (45 g), rice vinegar 2 tbsp (30 ml), light soy sauce 1 tbsp (15 ml), tomato paste 1 tbsp (15 g), sliced ginger and the remaining 1/2 tsp (3 g) salt. Bring to a gentle boil, stir in cornstarch slurry and cook until glossy and slightly thickened, about 1 minute. Stir in sesame oil if using and strain out ginger for a smooth sauce.
6. Place the hot fish on a serving plate and pour the hot glossy sauce evenly over the fish so the scored fillets fan and curl outward, creating the squirrel shape. Garnish with sliced scallions and blanched pine nuts or toasted sesame seeds. Serve immediately.