Squirrel Fish
A whole fish is deep-fried to a crispy, squirrel-like shape, then topped with a sweet-and-sour red sauce, pine nuts, and green onions.
- Total time
- 45 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 whole (about 1.5 lb) whole fish (e.g., sea bass or trout)
- ½ cup cornstarch
- 3 cups vegetable oil
- ¼ cup ketchup
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons pine nuts
- 2 stalks green onions
- 1 teaspoon salt
Instructions
- 1
Scale and gut the fish, then butterfly it from the belly, keeping the head and tail intact.
- 2
Score the flesh in a crosshatch pattern, then rub with salt and coat thoroughly with cornstarch.
- 3
Heat oil in a wok to 350°F, then lower the fish in, holding the tail to curl it, and fry until golden and crispy.
- 4
Drain the fish on paper towels and place on a serving platter.
- 5
In a small saucepan, combine ketchup, sugar, vinegar, soy sauce, and 1/4 cup water; simmer until thickened.
- 6
Pour the hot sauce over the fish, then sprinkle with pine nuts and chopped green onions.
- 7
Serve immediately while the fish is still crisp.
Tools you’ll need
- wok or deep fryer
- slotted spoon
- small saucepan
- knife
- cutting board
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