Squirrel-Shaped Mandarin Fish: A Classic Dish for Chinese New Year's Eve Dinner

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.