Entree: China – Jiangsu – 松鼠桂鱼 ➤ Sōngshǔ Guìyú (Whole freshwater fish carved and deep-fried then coated in a bright sweet-and-sour sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Total 45 min

Ingredients

1 whole mandarin fish or similar freshwater white fish, scaled and gutted, about 1.75 lb (800 g gross); for the estimate, use raw tilapia as an explicitly labelled practical example, with approximately 400 g edible flesh assumed
1 tsp (6 g) salt, divided
1/4 tsp (0.5 g) white pepper
1 tbsp (15 ml) Shaoxing wine
1 large egg white (about 30 g)
1 cup (120 g) cornstarch, plus 2 tbsp (16 g) for slurry
4–6 cups (950–1400 ml) neutral oil for deep-frying (peanut or vegetable)
2 tbsp (30 ml) vegetable oil (for sauce)
1 tbsp (6 g) fresh ginger, minced
1 clove garlic, minced (about 3 g)
1/2 cup (120 ml) low-sodium chicken stock
3 tbsp (45 ml) Chinkiang (Zhenjiang) vinegar or rice vinegar
4 tbsp (50 g) granulated sugar
2 tbsp (30 g) tomato ketchup
1 tbsp (15 ml) light soy sauce
2 tbsp (30 ml) water mixed with 2 tbsp (16 g) cornstarch (slurry) for thickening
1 small carrot, julienned (about 2 oz / 55 g), blanched
4 oz (115 g) snow peas or blanched bok choy for garnish
2 scallions, thinly sliced (about 20 g) for garnish
Toasted sesame seeds for sprinkling (optional)

Instructions

1. Rinse and pat the fish dry. With a sharp knife, make shallow vertical cuts down both sides of the fish at 1/2-inch (1–1.5 cm) intervals, keeping cuts about 1/4 inch (5 mm) deep so the fish can spread into a fan when fried. Lightly score the belly side.
2. Season the fish inside and out with 1/2 tsp (3 g) salt, white pepper, and Shaoxing wine; let rest 15 minutes. Whisk the egg white and brush lightly over the fish.
3. Place 1 cup (120 g) cornstarch in a shallow tray. Dredge the fish evenly in cornstarch, shaking off excess, ensuring it settles into the cuts.
4. Heat oil in a deep wok or large pot to 325–350°F (165–175°C). Carefully lower the fish and fry 6–8 minutes until puffed and pale golden; remove and drain briefly on a rack. Increase oil temperature to 375°F (190°C) and fry the fish again 1–2 minutes until crisp and deep golden. Remove and drain on paper towels.
5. In a separate skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add minced ginger and garlic and stir 20–30 seconds until fragrant.
6. Add chicken stock, vinegar, sugar, ketchup, soy sauce, and remaining 1/2 tsp (3 g) salt. Bring to a simmer and adjust balance of sweet and sour to taste.
7. Stir the cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) to recombine and whisk into sauce. Cook 1–2 minutes until glossy and thickened. If too thick, add a splash of stock.
8. Arrange blanched carrot and snow peas or bok choy on a serving platter. Place the fried fish on top, then spoon the hot sauce evenly over the fish so it coats the body and fills the cuts, creating a shiny finish.
9. Garnish with sliced scallions and toasted sesame seeds. Serve immediately so the fish remains crisp under the sauce.