Sweet and Sour Mandarin Fish (Squirrel Fish)

Documented by: peterw_tp

Sweet and sour mandarin fish, often called “squirrel fish,” is a famous Jiangsu dish known for its dramatic presentation and crispy texture. The fish is carefully scored so it fans out when fried, resembling a squirrel’s tail, and is coated in a glossy sweet and sour sauce.

Ingredients (2–3 servings)

• Whole fish (mandarin fish preferred, or sea bass/tilapia) (1, about 1–1.5 lb)
• Cornstarch (1/2 cup, for coating)
• Oil (for deep frying)

Marinade

• Salt (1 tsp)
• Cooking wine (1 tbsp)
• White pepper (optional)

Sauce

• Ketchup (2 tbsp)
• Sugar (2 tbsp)
• White vinegar (2 tbsp)
• Soy sauce (1 tsp)
• Water (3 tbsp)
• Cornstarch (1 tsp, for thickening)

Garnish (optional)

• Green peas
• Pine nuts

Instructions

1. Clean and butterfly the fish, removing the backbone while keeping the head and tail attached. Score the flesh in a crosshatch pattern without cutting through the skin.
2. Marinate the fish with salt, cooking wine, and white pepper for 10–15 minutes.
3. Coat the fish evenly with cornstarch, making sure it gets into the cuts.
4. Heat oil to about 350°F (175°C). Carefully lower the fish into the oil and fry until golden and crispy, letting the cuts open up into a “squirrel” shape. Remove and drain.
5. In a separate pan, combine ketchup, sugar, vinegar, soy sauce, and water. Bring to a simmer.
6. Add cornstarch slurry and cook until the sauce thickens to a glossy consistency.
7. Place the fried fish on a plate and pour the hot sauce over it.
8. Garnish with green peas or pine nuts and serve immediately.

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