Hello everyone, this is Wang Gang
In this video, I will share a you a authentic Chinese dish
Squirrel fish
First, let's prepare a fresh grass carp (about 1 kg)
Striking the fish on the top of the head
Remove scales and guts. Rinse thoroughly and set aside.
You can also ask your fishmonger to do this for you.
Asian carp or bass will also work well for this dish
Next, let's cut the fish
Remove the fish head along with the pelvic fins
Take out the jaw from the head
Then pull out the teeth (Still need the head for final presentation)
The teeth must be removed as it contains fishy odour
Run your knife along the backbone
repeat the process on the other side, and cut the backbone to remove it
Don't cut through the tail (otherwise it will not form the shape)
And then slice off the belly
be really careful if you are new to this
Next step, let's apply flower cutting to the fish
First, make deep cuts into the filet but right before reach the skin
Make sure not to cut through the skin
Otherwise the dish will be destroyed
Then turn knife 45 degree, and cut the filet again, also stop right before the skin
The fish may break apart if the skin get damaged
Next step, let's season and flour the fish
Rinse and wash the fish again
Squeeze out the excess water and set aside
Add an egg yolk in the bowl
and a pinch of salt
mix well with the fish
Let's flour the fish
Add 500g of corn starch in the tray
then coat the fish evenly with the corn starch
Make sure to flour in between the slits as well
Shake off any excess starch
Next step, let's prepare the sauce
Add 80g of ketchup
40g of sugar
Add 30g of vinegar to the sugar
A touch of salt (about 0.3 g)
mix well the sweet and sour sauce
Next, let's cook the fish
Heat up the wok,
and add sufficient amount of oil (a lot of oil)
Turn on high heat wait until the oil temperature is 60% (180°C)
Turn down the heat to medium low and get ready for frying
Turn the fillets over and make sure clamping by the fillets
Then glue the fillets together with a little bit of water
This step is preventing the fish from breaking apart in the oil
Lift each end of the fish after sticking the fillet together
Hold each end of the fish and fry the middle part for 50 seconds
This step is letting the fish filet expands into floral shape and set the shape
Hold the tail, let the other side go and continue frying
So, the fish can be cooked evenly
You can switch hands if it gets too hot
Turn the fish over when the bottom is cooked thoroughly
When the tail and filets are crispy, fry the fish head
Fry everything for 2 minutes using medium heat, until the fish cooked thoroughly.
For home stove, it may take about 3 minutes
After 2 or 3 minutes, take out the fish and drain it
Golden and crispy outside, but still fresh inside is the key for this dish
Empty the hot oil from the wok and start making the sauce
Add little bit of oil to the wok
And then add the ketchup
Saute the ketchup on low heat for 15 seconds
in order to cook the ketchup
And then add in the mixed sweet and sour sauce
Add little bit water
Thicken the sauce on medium low heat
This step will take around 90 seconds (about 150s for home stove)
Finally drizzle some hot oil into the sauce
Pour the sauce over the fish when small bubbles appear (or use as dip sauce)
A delicious sweet and sour Squirrel fish is completed