Squirrel Fish

松鼠鱼

Squirrel Fish — Jiangsu-ZhejiangSuzhou home cooking.

Ingredients

• mandarin fish (or skin-on tilapia fillet, 400 g total)
• light soy sauce
• Shaoxing wine
• cornstarch
• Chinese black vinegar
• granulated sugar

Instructions

1. Score the fish: With a sharp chef’s knife, make deep diagonal cuts (45°) 1 cm apart across the flesh side, then rotate 90° and cut again to form diamond-shaped pockets—cut down to but not through the skin. Flip and repeat lightly on skin side only to loosen. (Fish surface shows clean, even diamond patterns; skin remains intact.)
2. Marinate 10 minutes: Rub fish evenly with light soy sauce, Shaoxing wine, and 1 tsp salt. Pat dry thoroughly with paper towels—critical for crispness. (Surface appears matte, no glistening moisture.)
3. Coat and rest: Dredge fish generously in cornstarch, pressing gently into cuts. Let rest 5 minutes so starch adheres and seals cuts. (Fish looks uniformly pale white, no bare patches.)
4. Pan-fry skin-side down over medium heat in 3 tbsp neutral oil (e.g., canola) until golden and crisp (5–6 min). Carefully flip and shallow-fry flesh side in same oil until puffed and caramelized at edges (4–5 min). Drain upright on wire rack. (Flesh lifts into distinct 'pinecone' peaks; edges shimmer with amber gloss.)
5. Make sauce: In a clean wok, combine vinegar, sugar, 60 ml water, 1 tsp salt, and 1 tsp light soy sauce. Bring to boil, then simmer 2 min until syrupy. Stir in 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water); cook 30 sec until glossy and coats spoon. (Sauce coats back of spoon thickly, drips slowly in a ribbon.)
6. Serve immediately: Pour hot sauce over warm fish. Garnish with blanched peas and shredded carrot. Serve with steamed rice. (Sauce sizzles softly on fish surface, releasing tangy-sweet aroma.)