A Delicacy from Jiangnan: The Legend and Flavor of Squirrel Mandarin Fish

The water towns of Jiangnan have long been a crossroads of rich culture and exquisite cuisine. Among the many iconic dishes that originated from this region, Squirrel Mandarin Fish (Songshu Guiyu) stands out as one of the most representative.

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The Legend Behind Squirrel Mandarin Fish

Dating back to the Qing Dynasty, Squirrel Mandarin Fish is renowned for its distinctive appearance and sweet-and-sour flavor. The name “squirrel” refers to the way the fish resembles a squirrel’s fluffy tail after being deep-fried. Mandarin fish (also known as Chinese perch) is the ideal choice for this dish due to its tender, boneless flesh.

Highly popular in the Jiangnan region, it has become a must-try specialty for visitors. This dish not only reflects the locals’ meticulous selection of ingredients but also showcases the chef’s artistry and creativity.

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A Perfect Symphony of Crispy and Sweet

What makes this dish so irresistible is the crispy, aromatic coating paired with a vibrant, sweet-and-sour sauce. The fish is expertly prepared and deep-fried to a golden crisp—crunchy on the outside, tender on the inside. The brightly colored sauce, tangy yet sweet, enhances the flavor without being greasy. One bite and you’ll find yourself reaching for another.

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Detailed Recipe for Squirrel Mandarin Fish (Serves 4)

Ingredients:

1 live mandarin fish (approx. 750g)

1 egg

Cornstarch (as needed)

All-purpose flour (as needed)

Green onion, ginger, garlic (to taste)

3 tablespoons tomato ketchup

2 tablespoons sugar

3 tablespoons white vinegar

1 tablespoon light soy sauce

Water starch (1:1 cornstarch and water)

Cooking oil (for deep frying)

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Instructions:

1. Prepare the Fish
   Clean the mandarin fish, removing the head, tail, and entrails, and keep the body. Lay it skin-down and carefully cut it into a crosshatch diamond pattern without cutting through the skin. This technique helps the fish bloom like a “squirrel tail” when fried.

• Marinate
  Sprinkle the cut fish with a little salt and cooking wine. Let it marinate for 15 minutes to remove any fishy odor and enhance the flavor.
• Coating
  Beat the egg. First dip the fish in the egg wash, then evenly coat with a dry mix of cornstarch and flour to create a crisp outer layer.
• Deep Fry
  Heat ample oil in a wok or deep pan to around 180°C (356°F). Carefully lower the fish into the oil and fry until it turns golden and crispy. The cuts will expand, giving the fish its signature squirrel-like look. Remove and drain excess oil.
• Make the Sauce
  In another pan, heat a bit of oil and sauté chopped green onion, ginger, and garlic until fragrant. Add the ketchup and stir-fry until the oil turns red. Add sugar, soy sauce, vinegar, and a bit of water. Bring to a boil, then thicken with the water starch until the sauce becomes glossy and thick.
• Serve
  Pour the sauce evenly over the fried fish. It adds rich flavor while keeping the crispy texture intact.

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Tips:

Pay close attention to your knife work—ensure the cuts are even and the skin remains intact for the best visual effect.

Control the oil temperature carefully: too hot and the fish will burn; too cool and it won’t be crispy.

Adjust the sugar-vinegar ratio in the sauce to suit your personal taste—more sour or sweeter depending on preference.

Use enough oil to fully submerge and evenly fry the fish.

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Conclusion:

Squirrel Mandarin Fish is more than just a dish—it’s a symbol of Jiangnan’s culinary heritage. It brings together the region’s refinement and warmth in a harmonious blend of crispy texture and sweet-and-sour flavor, creating a classic experience on the tip of your tongue.

Next time you’re planning a special meal for family or friends, try this visually stunning and delicious dish. Let the flavor of Jiangnan bloom right on your dining table.