Tomato Squirrel Fish
Sweet and sour tomato squirrel fish, crispy outside and tender inside, shaped like a squirrel, a classic banquet dish that is irresistible.
Ingredients
13 items- Grass carp (or sea bass) 1 (about 750g)
- Tomato ketchup 60g
- White sugar 30g
- White vinegar 20ml
- Corn starch 100g
- Egg 1
- Salt 5g
- Cooking wine 15ml
- Ginger 3 slices
- Garlic 3 cloves
- Cooking oil as needed
- Water starch as needed
- Green peas or pine nuts a little
Nutrition
Steps （8 steps）
Scale and gut the grass carp, slice the fillets off the backbone from the head, keeping the tail attached. Score the flesh in a crisscross pattern without cutting the skin. Marinate with salt, cooking wine, egg yolk, and ginger slices for 10 minutes.
Evenly coat the fish with corn starch, shake off excess, ensuring the cuts are filled to create a fluffy, spiky appearance.
Heat oil to 180°C (350°F). Hold the fish tail, use a strainer to support the body, fry the head for 20 seconds, then lower the whole fish. Fry over medium heat for 5 minutes until set. Drain.
Increase oil temperature to 200°C (400°F). Deep-fry the fish again for 2-3 minutes until golden and crispy. Drain and place on serving plate.
In another pan, sauté minced garlic in a little oil. Add tomato ketchup and stir until red oil releases. Add sugar, white vinegar, water (about 100ml), and a pinch of salt. Bring to a boil.
Thicken with water starch, stirring constantly until the sauce coats the back of a spoon. Drizzle a little hot oil and stir to make it shiny.
Pour the sauce evenly over the fried fish. Garnish with chopped green onions and green peas (or pine nuts).
Serve immediately while hot. Use chopsticks to pick apart the fish and dip in the sauce.
Tips
Key tips: Score the fish evenly, coat thoroughly with starch but shake off excess, and ensure high oil temperature during the second frying for maximum crispiness. Adjust the sweetness and sourness of the sauce to your preference.
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