Song Shu Gui Yu (Jiangsu Squirrel Fish)
The Art of Knife Crafting! Golden white fish fried in the shape of a "squirrel"
Description
The absolute peak of Jiangsu Cuisine. A freshwater fish is scored finely, then deep-fried whole. The scored flesh violently curls outward, puffing up to resemble a squirrel with a raised tail. Drenched entirely in a bright red sweet and sour sauce.
Restaurants serving Song Shu Gui Yu (Jiangsu Squirrel Fish)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole white fish
- Potato starch
- Ketchup
- White vinegar
- Sugar
- Green peas
- Pine nuts
Instructions
- [Authentic Recipe]
- Decapitate and debone a fresh white fish, butterflying it so the two fillets remain connected at the tail.
- Without cutting the skin, score the flesh deeply in a fine crosshatch pattern.
- Dust the fish flawlessly with salt, wine, and massive potato starch.
- Hold the tail and gently submerge the fish into 180°C oil, bending the flesh outward.
- The scored flesh pops open like a flower in the oil. Fry until it hardens into a golden squirrel shape. Fry the head too.
- Heat ketchup, white vinegar, sugar, and starch slurry in a pan, adding green peas to create a bright red sweet-sour glaze.
- Violently pour the boiling sweet-sour sauce over the freshly fried fish.
Learn more Spice, substitutes, tips
Key spices
Sweet-sourness of ketchup base、Roasted aroma of fried fish
Substitutes at Japanese supermarkets
JP Sea Bass or white fish
Pairing
Jasmine Tea / Shaoxing Wine
Trivia
[Trivia] Legend says when Emperor Qianlong visited Suzhou, a chef forbidden from serving carp disguised the fish as a squirrel. Because it demands Imperial-level knife skills, it is often used as the final graduation exam for Chinese chefs.
Eating tips & etiquette
[Unique Eating] The sizzle when the sauce is poured is likened to the squeak of a squirrel. Use chopsticks to snap off the rock-crispy spikes of fried meat. The crunchy exterior, fluffy white meat inside, and rich sweet-sour glaze fuse perfectly.
Allergen
Seafood, Soybeans, Wheat (Depends on sauce)