所需食材
- 鳜鱼1条（约600g）
- 面粉适量
- 淀粉适量；糖醋汁：白糖5汤匙
- 白醋4汤匙
- 番茄酱2汤匙
- 生抽1汤匙
- 盐½茶匙；配料：豌豆
- 玉米粒
- 松子仁少许；炸用油
食材准备
- 鳜鱼去骨，鱼肉部分剞上十字花刀（约1cm深，不切断），形成松鼠尾状
- 鱼身拍上面粉和淀粉混合粉（1:1），抖去多余
烹饪步骤
- 炸鱼：热油160℃，手提鱼尾将鱼头朝下定型5秒，再整条放入，炸8-10分钟至金黄酥脆，捞出摆盘（花刀部分朝上）。
- 炸配料：松子仁在余温中烤香，豌豆、玉米粒焯水备用。
- 糖醋汁：锅中将番茄酱炒香，加糖、醋、生抽、盐调匀，水淀粉勾芡至浓稠。
- 淋汁：将热糖醋汁均匀淋在鱼身上，撒配料即可。
小贴士
- 花刀是技术关键，间距要均匀才能炸出漂亮的松鼠尾
- 油温要稳，太高焦糊太低不脆
Ingredients
- 1 mandarin fish (~600g)
- flour
- cornstarch; Sweet-sour sauce: 5 tbsp sugar
- 4 tbsp white vinegar
- 2 tbsp ketchup
- 1 tbsp soy sauce
- ½ tsp salt; Garnish: green peas
- corn
- pine nuts; oil for frying
Preparation
- Debone the fish, keeping the head attached. Score the flesh in a crosshatch pattern ~1cm deep without cutting through, creating the "squirrel tail" shape when fried.
- Dust with a 1:1 mix of flour and cornstarch, shaking off the excess.
Steps
- Fry: Heat oil to 160°C. Hold by the tail, dip head in first to set the shape for 5 sec, then lower the whole fish in. Fry 8–10 min until golden and crisp. Drain, plate with the scored side facing up.
- Toast nuts: Toast pine nuts in residual heat. Blanch peas and corn.
- Sauce: Stir-fry ketchup until fragrant, add sugar, vinegar, soy sauce and salt. Thicken with cornstarch slurry.
- Glaze: Pour hot sauce over the fish, scatter garnishes.
Tips
- Even, uniform knife cuts are what create the dramatic fan shape
- Steady oil temperature is critical — too hot burns, too cool softens
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