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
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Open the appInstructions
Step 1
Scale and gut the fish, then butterfly it from the belly, keeping the head and tail intact.
Step 2
Score the flesh in a crosshatch pattern, then rub with salt and coat thoroughly with cornstarch.
Step 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.
Step 4
Drain the fish on paper towels and place on a serving platter.
Step 5
In a small saucepan, combine ketchup, sugar, vinegar, soy sauce, and 1/4 cup water; simmer until thickened.
Step 6
Pour the hot sauce over the fish, then sprinkle with pine nuts and chopped green onions.
Step 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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