苏式松鼠鱼
A whole fish is deep-fried until golden and crispy, then drizzled with a vibrant sweet and sour sauce, garnished with scallions and cilantro. This classic Jiangsu dish is a feast for the eyes and palate, perfect for summer dining.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
fresh fish (e.g., sea bass or carp)
cleaned, scaled, and gutted
salt
for seasoning
white pepper
Shaoxing wine
or dry sherry
cornstarch
for coating
all-purpose flour
for coating
egg white
lightly beaten
ketchup
sugar
rice vinegar
soy sauce
water
cornstarch
dissolved in 1 tablespoon water for slurry
garlic
minced
ginger
minced
scallions
thinly sliced for garnish
cilantro leaves
for garnish
vegetable oil
for deep-frying
Pat the fish dry with paper towels. Score both sides with diagonal cuts about 1 inch apart, being careful not to cut through the bone. Rub the fish inside and out with salt, white pepper, and Shaoxing wine. Let marinate for 15 minutes.
In a shallow dish, combine cornstarch and flour. Dredge the fish thoroughly in the mixture, shaking off excess. Dip in beaten egg white, then dredge again in the starch-flour mixture to ensure a crispy coating.
In a wok or deep fryer, heat oil to 350°F (175°C). Carefully lower the fish into the hot oil and fry until golden brown and crispy, about 6-8 minutes per side, depending on size. Remove and drain on paper towels.
In a small bowl, mix ketchup, sugar, rice vinegar, soy sauce, and water. Set aside.
Heat 1 tablespoon of oil in a separate pan over medium heat. Sauté garlic and ginger until fragrant, about 30 seconds. Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
Place the fried fish on a serving platter. Pour the hot sweet and sour sauce over the fish. Garnish with scallions and cilantro. Serve immediately.
Cooking Tips