Photograph of the finished Songshu guiyu (squirrel fish)

China · Cá sóc chua ngọt Tô Châu

Songshu guiyu (squirrel fish)

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tilapia Tilapia 1 kg
  • Photograph of Tapioca starch Tapioca starch 160 g
  • Photograph of Tomato ketchup Tomato ketchup 160 g
  • Photograph of Rice vinegar Rice vinegar 80 ml
  • Photograph of Sugar Sugar 80 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Oil Oil 200 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Salt Salt 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 The fish fillet should have the central bone removed, but the tail and head should remain attached, preserving the fish's original shape.
  2. 2 Score the fish fillet in a crisscross pattern, right down to the skin, then marinate with salt and egg white for 10 minutes.
  3. 3 Roll the fish in tapioca starch, shaking to get the starch into each notch, then shake off the excess starch.
  4. 4 Deep-fry for 6 minutes, using a ladle to pour oil over the meat so that the segments spread out like a squirrel's tail, then remove and drain.
  5. 5 Simmer tomato paste with vinegar, sugar, and minced garlic for 3 minutes until thickened, then pour the hot sauce over the fish.

With an appliance

  • Air fryer 58 min

    Replace step 4: spray oil thoroughly into all the crevices of the flour-coated fish, fry at 200 degrees for 16 minutes, flip at the 9th minute; place the fish on perforated baking paper to maintain its squirrel tail shape.

Start cooking