Tomato Squirrel Fish

Tomato Squirrel Fish

　　Tomato Squirrel Fish is a dish from Shandong cuisine, primarily made with yellow croaker. It has a sweet and sour flavor and is prepared by deep-frying. The so-called "squirrel fish" does not actually resemble a real squirrel, but rather is crafted to look like one through its appearance.

　　　Ingredients Preparation

　　750 grams of yellow croaker. 20 grams of onion, 20 grams of soaked dried mushrooms, 20 grams of soaked dried magnolia slices, 15 grams of carrot, 15 grams of cooked green peas. 100 grams of tomato ketchup, 15 grams of cooking wine, 150 grams of clear soup, 5 grams of salt, 20 grams of sugar, 20 grams of vinegar, 2 grams of sesame oil, 50 grams of starch, 15 grams of egg yolk, 15 grams of fine flour.

　　Preparation Steps

　　1. Scale, clean the gills and internal organs of the yellow croaker, then rinse thoroughly with clean water.

　　2. Make a cut at the base of the pectoral and ventral fins to remove the fish head, then make another cut under the jaw to split the fish head in half. Lightly pound the fish head, remove the flesh from both sides, and clear away any fine bones from the chest area.

　　3. Keep the fish tail connected. Score the flesh side with wide wheat-ear shaped cuts. Marinate the fish head and flesh with cooking wine and salt to season.

　　4. Dice the onion, mushrooms, magnolia slices, and carrots, then blanch them in boiling water.

　　5. Heat peanut oil in a wok over medium heat until it reaches about 70–80% hot (approximately 175–200°C). Lightly coat the fish head and flesh with fine flour, then drag them through the beaten egg yolk to shape them like a squirrel. Deep-fry until golden brown.

　　6. Remove and place on a serving plate.

　　7. Leave a small amount of oil in the wok. Stir-fry the tomato ketchup briefly, then add diced onion, mushrooms, magnolia slices, carrots, and green peas. Add cooking wine, clear soup, salt, sugar, and vinegar. Bring to a boil, thicken with a cornstarch slurry to form a flowing sauce, add sesame oil, and pour over the fish to serve.

　　7. Leave a small amount of oil in the wok, stir-fry the tomato sauce briefly, then add diced onions, diced mushrooms, diced magnolia slices, diced carrots, and green peas, and stir-fry slightly. Add Shaoxing wine, clear broth, salt, sugar, and vinegar, bring to a boil, thicken with a cornstarch slurry to form a flowing sauce, add sesame oil, and pour over the fish to serve.