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.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain fish, gluten, nuts, soy, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcsmandarin fish, cleaned, scaled, head on, filleted with bones removed but skin intact
- 2 sliceginger
- 15 ggreen onion, cut into 5 cm pieces
- 1 tbsprice wine
- 0.5 tspsalt
- 0.25 tspwhite pepper
- 0.75 cupcorn starch
- 4 cupvegetable oil, for deep frying
sweet and sour sauce
- 0.5 cuptomato ketchup
- 4 tbspsugar
- 3 tbsprice vinegar
- 1 tbsplight soy sauce
sweet and sour sauce slurry
- 1 tbspcorn starch
- 2 tbspwater
garnish
- 0.25 cupgreen pea, fresh or frozen
- 2 tbsppine nut, toasted(optional)
Equipment
deep pot · slotted spoon · sharp knife · wok · large bowl · wire rack · whisk · small bowl · serving platter
The method
Step by step
- 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.
About 10 min
Cook’s note: 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.
About 20 min
Cook’s note: 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.
About 5 min
Cook’s note: 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).
About 5 min
Cook’s note: 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.
About 6 min
Cook’s note: 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.
Cook’s note: 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.
About 1 min
- 8
Prepare the sweet and sour sauce: In a small bowl, whisk together the tomato ketchup, sugar, rice vinegar, and light soy sauce.
About 2 min
- 9
In another small bowl, mix the corn starch and water to create a slurry.
About 1 min
- 10
Heat a clean pan or wok over medium heat. Pour in the sweet and sour sauce mixture and bring to a gentle simmer.
About 2 min
- 11
Slowly whisk in the corn starch slurry until the sauce thickens to your desired consistency.
About 1 min
Cook’s note: 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.
About 1 min
Cook’s note: Serve immediately for the best crispy texture.
Keep it good
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.
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