Flower-Cut Mandarin Fish (Hua Lan Gui Yu)
A classic Jiangzhe dish, mandarin fish is cut into flower pattern, deep-fried until crispy, and glazed with a sweet and sour sauce, creating a feast for eyes and palate.
Ingredients
12 items- Mandarin fish (or perch) 1 (about 600g)
- Shaoxing wine 2 tbsp
- Salt 1 tsp
- Scallion 2 segments
- Ginger 3 slices
- Cornstarch 100g
- Ketchup 3 tbsp
- Sugar 2 tbsp
- White vinegar 1 tbsp
- Water 100ml
- Cooking oil as needed
- Cornstarch slurry 1 tbsp cornstarch + 2 tbsp water
Nutrition
Steps （7 steps）
Scale, gut and clean the fish. Butterfly the fish by cutting along the backbone and removing the bones. Lay skin side down.
Make crosshatch cuts on the flesh at 0.5cm intervals, cutting down to but not through the skin.
Marinate the fish with cooking wine, salt, scallion and ginger for 15 minutes.
Drain the fish well and evenly coat with cornstarch, making sure to get into the cuts.
Heat oil to 180°C (350°F). Holding the tail, fry the head first to set, then lower the fish in. Fry at medium heat for 5 minutes until golden and crisp. Drain.
In a pan, combine ketchup, sugar, vinegar and water. Bring to a boil, thicken with cornstarch slurry, and drizzle a little hot oil.
Place the fish on a serving platter, pour the hot sauce over, and garnish with chopped scallions. Serve immediately.
Tips
Ensure uniform cut depth and spacing for even blooming. Fry the head first to prevent curling. Taste the sauce for a balanced sweet-and-sour flavor.
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