Squirrel-Shaped Mandarin Fish: A Classic Dish for Chinese New Year's Eve Dinner
Still stressing over what to serve for New Year's dinner? This Squirrel-Shaped Mandarin Fish is definitely your go-to choice! It’s a complete dish in terms of color, aroma, and taste, symbolizing abundance and prosperity. When it hits the table, it’s sure to steal the spotlight!
What is Squirrel-Shaped Mandarin Fish?
Squirrel-Shaped Mandarin Fish is a traditional Chinese dish from Jiangsu, made with Mandarin fish that’s deep-fried and then drizzled with a sweet and sour sauce. The dish is named for its resemblance to a squirrel, with a golden-brown crispy exterior and tender fish inside. The flavor is a delicious balance of sweet and sour.
The dish originated in Suzhou during the Qing Dynasty. After Emperor Qianlong tasted it and praised it highly, it became one of the signature dishes of Jiangnan banquets.
What Does Squirrel-Shaped Mandarin Fish Taste Like?
Crispy on the Outside, Tender on the Inside:
The fried skin is crispy and crunchy, while the fish inside stays tender and juicy. When you take a bite, the “crunch” of the exterior gives way to the delicate fish, offering a layered texture that’s simply irresistible.
Balanced Sweet and Sour:
The sauce has a hint of tanginess from tomato sauce and vinegar, balanced out by the sweetness from sugar. The result is a flavor profile that’s refreshing yet full of depth.
What Fish Can You Use for This Dish?
Traditionally, Squirrel-Shaped Mandarin Fish is made with Mandarin fish, which has firm, tender flesh. A 2-3 lb fish is ideal for this recipe.
However, you can substitute other freshwater fish like bass, perch, or carp. These fish have tender meat and are perfect for frying.
If you don’t want to deal with cutting a whole fish, feel free to use fish fillets or sections—this makes the preparation much easier.
INGREDIENTS
Main Ingredients
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·1 Whole Mandarin fish
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·50g Prawns
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·50g Cooked bamboo shoots (chopped)
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·20g Green peas (cooked)
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·10g Garlic (minced)
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·Chopped Scallions (for garnish)
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·50g Cornstarch (for coating the fish)
Seasonings
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·25ml Shaoxing wine
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·10g Salt
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·15ml Light soy sauce
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·30g Tomato sauce
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·20g Sugar
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·Cornstarch slurry (for thickening)
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·Cooking oil for frying
COOKING STEP
Step 1
Prepare the Mandarin fish:
Cut off the fish's head, then fillet the meat along both sides of the spine, making sure the two fillets are still connected at the tail.
Remove any large bones from the fish, and make crosshatch cuts on the flesh side, being careful not to cut through the skin.
Step 2
Marinate the fish:
Place the fish head and fillets in a bowl.
Add 5g salt and 10ml Shaoxing wine, then mix to coat the fish evenly.
Next, sprinkle 50g cornstarch over the fish and its head, making sure it’s evenly coated.
Step 3
Marinate the prawns:
In a bowl, combine 50g prawns with 5g salt and 5ml cornstarch slurry, and mix well.
Step 4
Prepare the vegetables:
Cut the cooked bamboo shoots into small cubes.
Crush and mince 10g garlic cloves, and set aside.
Step 5
Fry the ingredients:
Heat oil in a pan until it reaches about 50% of its maximum temperature.
Add the cornstarch-coated fish fillets and head into the oil.
Use a spoon to ladle hot oil over the parts of the fish that are not submerged until it’s golden and crispy.
Remove from the oil.
Add the marinated prawns to the hot oil and fry until they change color, then remove and set aside.
Step 6
Make the sauce:
Leave a bit of oil in the pan, and sauté the minced garlic and bamboo shoot cubes until fragrant.
Add the cooked green peas, 15ml Shaoxing wine, 15ml light soy sauce, 30g tomato sauce, 20g sugar, and 200ml water. Bring to a boil.
Add the cornstarch slurry to thicken the sauce, and drizzle in 5ml oil to add a glossy finish.
Step 7
Plate and serve:
Arrange the fish fillets and head on a plate, and pour the sauce over them.
Garnish the fish with the fried prawns and sprinkle chopped scallions on top to finish.
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Squirrel-Shaped Mandarin Fish Recipe Tips
1.Fish Cutting Technique:
Score the fish in a diamond pattern. This will help it "bloom" after frying, making it look stunning!
Also, make sure the fish tail remains attached while cutting so the shape stays intact, and it helps the fish stay tender and visually appealing when fried.
2.Quick Ingredient Substitutes:
Prawns: If you’re not a fan of prawns, you can substitute with scallops or crab meat in equal amounts.
Cooked Bamboo Shoots: If you can’t find bamboo shoots, try other seasonal veggies like carrots, bell peppers, or mushrooms to add color and texture.
Cooked Green Peas: Sweet corn kernels make a great substitute, adding a touch of sweetness and a golden color to the dish.
3.Frying Fish Tips:
To make the fish skin extra crispy, try deep-frying it twice. First, fry it until it's half-cooked, then let it rest for a moment before frying it again until golden and crispy.
4.Adjusting the Sweet and Sour Balance:
The sauce for Squirrel-Shaped Mandarin Fish is typically sweet and sour. If you like it sweeter, feel free to add more sugar. For a tangier sauce, try adding a little rice vinegar to enhance the acidity and brighten up the sauce.
5.Keeping the Fish Tender:
When marinating the fish, be sure to evenly coat both the fish head and body with cornstarch to avoid clumping. This ensures the fish has an even, crispy exterior and tender interior. If you don’t have cornstarch, you can use corn flour as a substitute.
6.Plating Tips:
When serving, slightly tilt the fish head and body to create a more dynamic, 3D presentation. You can also arrange the prawns and scallions to add visual contrast and appeal.
7.Patience While Cooking:
While Squirrel Mandarin Fish takes some preparation time, if you follow the steps carefully and be patient, you’ll end up with a delicious dish. The key is in the frying process — don’t rush it. Fry the fish until it's perfectly golden and crispy for the best texture.
Recipe Variations
Flavor Innovations:
Spicy Version:
Reduce the amount of tomato sauce and add some chili paste, Sichuan pepper powder, and chili powder. Sauté the chili paste with the other spices to give your Squirrel Mandarin Fish a spicy, numbing, and aromatic kick.
Citrusy Version:
Add a bit of lemon juice or orange juice to the sauce for a refreshing citrusy aroma. Alternatively, marinate the fish in fruit juice before frying to infuse the fish with a fruity flavor, making the dish more complex.
Curry Version:
Swap out the tomato sauce for curry paste. When making the sauce, add some coconut milk and a little sugar, then cook until thickened. The rich curry flavor combined with the tender fish will give you a new and exciting taste experience.
Cooking Method Adjustments:
Baking:
After marinating the fish and prawns, place them in the oven. Brush the fish with olive oil and bake at 180°C (350°F) for 20-25 minutes, flipping halfway through. This method gives the dish a healthier twist by reducing the oil content.
Air Frying:
Coat the fish and prawns in cornstarch, then place them in the air fryer. Spray lightly with oil and fry at 180°C (350°F) for 15-20 minutes, flipping halfway through. This method mimics deep frying, giving you a crispy texture with less oil.
Steaming with Sauce:
First, steam the fish for 10-15 minutes until cooked through, then pour the prepared sauce over it. Top with fried prawns and scallions. This method preserves the fish’s natural flavors and keeps it moist and tender.
FAQs:
The oil wasn’t hot enough, the cornstarch wasn’t applied evenly or in enough quantity, or the frying time was too short.
Solutions:
Make sure the oil is at 160-180°C (320-350°F) before frying. Apply an even coat of cornstarch, and ensure the fish has enough time to fry. During frying, use a spoon to baste the fish with oil to ensure even cooking.
The cornstarch wasn’t properly applied, or the fish wasn’t dry enough before frying.
Solutions:
Dry the fish with paper towels before coating it with cornstarch. Also, fry the fish until it’s firm before flipping it to avoid breaking apart.
If the oil is too low, the fish will absorb too much oil, and if it’s too high, the fish might burn on the outside before cooking through.
A simple test: dip a chopstick into the oil — if bubbles form around it, the oil is ready.
While they may taste slightly different, they’ll still help remove the fishy odor. Just be careful not to use too much, as it can alter the overall flavor.
Alternatively, you can replace sugar with honey or maple syrup, which will add a unique flavor to the dish.
