Squirrel-Shaped Mandarin Fish
This classic Chinese dish features a whole fish scored and deep-fried to resemble a squirrel, then topped with a vibrant sweet and sour sauce. It's known for its crispy exterior, tender interior, and a delightful balance of flavors. Perfect for a special occasion.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain fish, gluten, and soy. 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, whole, cleaned, scaled, head and tail intact
- 750 mlvegetable oil, for frying
fish seasoning
- 5 gginger, sliced
- 10 gspring onion, chopped
- 15 mlrice wine
- 2 gsalt
for frying
- 50 gcornstarch
sauce
- 60 mltomato ketchup
- 30 gsugar
- 30 mlwhite vinegar
- 15 mlsoy sauce
- 120 mlchicken broth
- 10 gcornstarch, mixed with 15ml water
garnish
- 50 gpeas, fresh or frozen
- 30 gcarrot, diced
Equipment
wok · small saucepan · cutting board · knife · thermometer
The method
Step by step
- 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.
About 5 min
Cook’s note: Ensure the cuts are deep enough to help the fish curl when fried but don't cut through the bone.
- 2
Season the fish with ginger, spring onion, rice wine, and salt, rubbing it into the cuts. Let it marinate for 15 minutes.
About 15 min
- 3
Evenly coat the marinated fish with cornstarch, making sure it gets into all the cuts. Shake off any excess.
About 2 min
Cook’s note: A good coating of cornstarch will ensure a crispy exterior.
- 4
Heat vegetable oil in a large wok or deep pot to 180°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil reaches the correct temperature for even cooking.
- 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.
About 7 min
Cook’s note: Fry in batches if your pot isn't large enough to avoid overcrowding and dropping the oil temperature.
- 6
Remove the fried fish and place it on a serving platter, allowing any excess oil to drain.
About 1 min
- 7
In a small saucepan, combine tomato ketchup, sugar, white vinegar, soy sauce, and chicken broth for the sauce. Bring to a simmer.
About 3 min
- 8
Add the peas and carrot to the simmering sauce and cook for 2-3 minutes until tender-crisp.
About 3 min
- 9
Stir in the cornstarch slurry to thicken the sauce, cooking until it reaches your desired consistency.
About 1 min
Cook’s note: Add the slurry gradually to control the thickness of the sauce.
- 10
Pour the hot sweet and sour sauce evenly over the fried fish and serve immediately.
About 1 min
Keep it good
This dish is best enjoyed fresh immediately after preparation to maintain crispiness.
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