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Jiangsu squirrel-shaped mandarin fish is a showstopping sweet and sour crispy fish dish. A high protein, fresh family banquet centerpiece with artistic presentation.
Carefully debone and butterfly a whole mandarin fish, keeping the tail intact for presentation. Pat the flesh dry to ensure crispiness.
Use a sharp knife to score a crisscross pattern into the fish flesh without cutting through the skin, then marinate with Shaoxing wine, salt, and white pepper for 10 minutes.
Pat the fish dry again, then dust thoroughly with cornstarch, ensuring it enters the cuts. Dip into lightly beaten egg to evenly coat before a second dusting of cornstarch.
Heat vegetable oil to 350°F (moderately high heat) in a deep wok. Carefully lower the fish into the oil head first, using a ladle to fan out the flesh for the signature squirrel shape. Fry for 5–7 minutes until golden and very crisp. Drain well.
For the sauce: In a saucepan over medium heat, combine white vinegar, white sugar, tomato ketchup, and a splash of water. Simmer, stirring, until syrupy, then pour the sauce generously over the fried fish. Garnish with scallions and serve immediately.
