์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Song Shu Yu
Squirrel Fish
A visually stunning and delicious Suzhou specialty, this dish features a whole fish expertly scored to resemble a squirrel, deep-fried to a perfect crisp, and then generously coated in a vibrant sweet and sour sauce. The unique scoring allows the fish to fan out, creating a dramatic presentation.
๐ง ์ฌ๋ฃ
- 1 Whole mandarin fish(about 800g, scaled, gutted, and rinsed. Keep head intact.)
- 250 g Cornstarch(approximately 2 cups, for dredging)
- 1 tsp Salt(for seasoning the fish)
- 0.5 tsp White pepper(for seasoning the fish)
- 1 tbsp Shaoxing wine(optional, for marinating the fish)
- 60 ml Rice vinegar(about 1/4 cup)
- 60 g Granulated sugar(about 1/4 cup plus 1 tbsp)
- 3 tbsp Ketchup(about 45ml)
- 50 ml Water(about 1/4 cup, for the sauce)
- 1 tsp Soy sauce(optional, for depth of flavor in the sauce)
- 50 g Frozen peas(thawed, for garnish)
- 30 g Pine nuts(lightly toasted, for garnish)
- Cooking oil(for deep frying, at least 1 liter)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the fish: Rinse the fish thoroughly inside and out and pat it completely dry with paper towels. This is crucial for crispiness. Make a lengthwise cut down the belly of the fish, but do not cut through the back. Open the fish flat. Remove the backbone by cutting it away from the flesh, keeping the fish in one piece. You should have a 'butterfly' cut. Discard the backbone or save for stock. Make sure the head is still attached to one side. Pat the fish dry again.
โฑ๏ธ 15 minutes - 2
Score the fish: Place the fish skin-side down. Using a very sharp knife, make deep, parallel diagonal cuts about 1 cm apart across the entire flesh, stopping just before the skin. Then, make similar diagonal cuts in the opposite direction to create a diamond or crosshatch pattern. Be careful not to cut through the skin. The cuts should go about 2/3rds of the way into the thickest part of the fillet. Repeat on the other side. This scoring allows the fish to 'bloom' and fry into a squirrel-like shape.
โฑ๏ธ 10 minutes - 3
Season and dredge the fish: Rub the fish flesh and cavity with salt and white pepper. If using, drizzle with Shaoxing wine. Generously coat the entire fish, ensuring the cornstarch gets into all the cuts, pressing it in well. Shake off any excess cornstarch.
โฑ๏ธ 5 minutes - 4
Prepare the sweet and sour sauce: In a small saucepan, combine the rice vinegar, sugar, ketchup, water, and soy sauce (if using). Stir well. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Let it bubble gently for 2-3 minutes until slightly thickened. Taste and adjust sweetness or sourness if desired. Keep warm.
โฑ๏ธ 5 minutes - 5
Heat the oil for deep frying: In a large wok or deep pot, heat about 1 liter of cooking oil to 180ยฐC (350ยฐF). Use a thermometer to ensure the correct temperature. The oil should be hot enough to sizzle vigorously when a piece of cornstarch is dropped in.
โฑ๏ธ 10 minutes - 6
Deep fry the fish: Carefully lower the fish head-first into the hot oil. Use a ladle or tongs to gently help the fish fan out and curl into a 'squirrel' shape as it fries. You may need to hold it in place for a moment. Fry for about 5-7 minutes, or until golden brown and crispy on one side. Carefully flip the fish (or use tongs and a spatula to support it) and fry the other side for another 5-7 minutes until golden and crisp. The flesh should be cooked through and opaque. The total frying time will depend on the thickness of the fish. Drain the fish on a wire rack set over a baking sheet.
โฑ๏ธ 10-15 minutes - 7
Assemble and serve: Transfer the crispy fried fish to a serving platter, ensuring it stands upright with the head held high. Reheat the sweet and sour sauce if necessary until it is bubbling. Pour the hot, bubbling sauce generously over the fish, allowing it to cascade down the scored flesh. Immediately garnish with the thawed peas and toasted pine nuts. Serve immediately while the fish is still crispy.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe scoring technique is crucial for achieving the characteristic 'squirrel' shape and crispy texture. Ensure your knife is very sharp.
- โEnsure the fish is completely dry before dredging in cornstarch to prevent clumping and ensure maximum crispiness.
- โMaintain the oil temperature at 180ยฐC (350ยฐF) for optimal frying. Too low, and the fish will be greasy; too high, and it will burn before cooking through.
- โThe sauce should be poured just before serving to maintain the crispiness of the fried fish.
- โFor easier handling during frying, you can tie the tail to the head with kitchen twine, but this may affect the natural curling shape.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use other firm white fish like snapper or sea bass if mandarin fish is unavailable.
- Adjust the sugar and vinegar ratio in the sauce for a less sweet or more tangy flavor profile.
- Add finely diced bell peppers (red and green) or pineapple chunks to the sauce for added color and flavor.