dinner · dairy-free
Squirrel fish
Suzhou's scored, deep-fried whole fish that blooms like a squirrel's tail, glazed in tomato sweet-sour sauce.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, tree nuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Remove backbone, keeping the tail; score flesh deeply in a diamond pattern without cutting the skin.
-
2
Season, then coat thoroughly in cornstarch, opening the cuts.
-
3
Fry at 190°C (375°F), holding the tail, until crisp and curled and the fish reaches 63°C (145°F).
-
4
Cook the sauce with peas and bamboo; thicken.
-
5
Pour the sizzling sauce over the fish; top with pine nuts.
