Jiangsu Cuisine

Jingsu Cuisine Cooking 4: Squirrel Mandarin Fish

Ingredients:

1 fresh mandarin fish (about 750g), 15 green peas, Cooked shrimp

Seasonings:

25g Shaoxing wine, 11g salt, 11g scallion segments, 200g white sugar, 100g lemon juice, 50g tomato ketchup, 150g dry starch, 100g custard powder, 40g wet starch, 1500g vegetable oil, 150g cooked lard

Method:

1. Clean the fish by removing scales, gills, and innards. Rinse thoroughly.
2. Cut off the fish head diagonally at the pectoral fins and split the lower jaw. Flatten with a knife and slice along the backbone to the tail, keeping the tail intact. Remove the backbone and chest bones.
3. Score the fish fillets in a crisscross pattern (1cm apart for straight cuts, 3cm apart for diagonal cuts), ensuring the cuts reach the skin without breaking it.
4. Marinate the fish with 15g Shaoxing wine and 1g salt, then coat it with dry starch, shaking off excess.
5. In a bowl, mix tomato ketchup, fresh broth, sugar, vinegar, 10g wine, 10g salt, and wet starch to create a sauce.
6. Heat the lard in a wok to 80% hot. Shape the fish by curling the fillets upwards to resemble a squirrel. Hold the fish by the neck and use chopsticks to support the other end. Fry briefly until it holds its shape, then fully submerge and deep-fry until golden. Remove and drain.
7. Fry the fish a second time at high heat for extra crispiness. Arrange on a plate, positioning the fish head to resemble a squirrel.
8. In a wok, heat a little oil, sauté scallions, then add green peas and stir-fry. Pour in the prepared sauce, cook until thickened, then mix in 75g cooked lard and shrimp.
9. Drizzle the sauce over the fish and serve.

Features:
Golden and crispy on the outside, tender on the inside, with a bright red, sweet-and-sour sauce. The dish is fragrant, flavorful, and visually striking.