Squirrel Mandarin Fish

Name: Squirrel Mandarin Fish
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 4 servings
Ingredients: fish; egg whites; starch powder; peas; peanuts; garlic; tomatoes; chicken powder

Crispy Golden Fish with Tangy Tomato-Peanut Sauce. This stunning dish features a whole fish expertly prepared for maximum crispiness, coated in a light egg white and starch batter, then fried to golden perfection. The secret lies in the technique—hot oil poured over the fish sets its shape, ensuring an irresistibly crunchy exterior while keeping the meat tender. Topped with a vibrant sauce of juicy tomatoes, aromatic garlic, sweet peas, and crunchy peanuts, every bite delivers a harmony of tangy, savory, and slightly sweet flavors. A touch of white vinegar and chicken powder elevates the sauce, making it the perfect complement to the crispy fish. Ideal for impressing guests or enjoying a restaurant-quality meal at home, this recipe balances texture and taste in every delicious bite!

15 Minutes

Advanced

4 servings

Recipe Hot Dishes

Ingredients

Metric US

4 serving

Main Ingredients

🥩

fish

500g

🥩

egg whites

2 large

The aromatics

🧅

starch powder

3 tablespoons

🧅

peas

100g

🧅

peanuts

50g

🧅

tomatoes

1 medium

The sauce & seasonings

🧂

garlic

3 cloves

🧂

chicken powder

1 teaspoon

Instructions

1. Step 1

Cut the fish meat from the dorsal fin to the tail without cutting it off completely.

2. Step 2

Repeat the same step on the other side.

3. Step 3

Remove the dorsal fin and large thorns from the chest, and make a crisscross pattern on the fish meat.

4. Step 4

Mix the cooking wine with egg whites.

5. Step 5

Coat the fish meat with the egg white mixture.

6. Step 6

Coat the fish meat with starch powder, making sure to cover all areas, and shake off excess powder.

7. Step 7

Hold the fish by the tail and pour hot oil over the fish meat to set its shape, then put the whole fish in the oil to fry until it turns light golden brown.

8. Step 8

Coat the fish head with the egg white mixture, coat with starch powder, and fry until crispy, then remove and place on a plate.

9. Step 9

Peel the peas, and peanuts are usually already peeled when purchased, remember to store them in the refrigerator and freeze them.

10. Step 10

Heat peanut oil in a wok, add garlic and stir-fry until fragrant.

11. Step 11

Add diced tomatoes and stir-fry over low heat for 1 minute, then add white vinegar, sugar, and chicken powder, and stir-fry for another minute.

12. Step 12

Add peas and thicken with wet starch.

13. Step 13

Use a spoon to pour the sauce over the fish and sprinkle with peanuts.

14. Step 14

Finished product!

15. Step 15