Songshu guiyu (squirrel fish)

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.