Squirrel Fish

Name: Squirrel Fish
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 1 whole perch — scored; 3 tbsp ketchup; 2 tbsp rice vinegar; 2 tbsp sugar; 50 g pine nuts; as needed oil — for frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Squirrel Fish, a dish hailing from the water towns of Suzhou, finds its place on tables where families gather to share both food and stories. Traditionally made with whole perch, this version captures the essence of home-style cooking, where salt is judged by hand and the fat is used generously. This isn't a restaurant rendition but the way a Chinese family would present it during a cozy gathering.

The dish delivers a satisfying crunch with its crispy exterior, balanced by the tangy sweetness of ketchup and rice vinegar. Pine nuts add a delicate nutty note, while sugar enhances the overall richness. Each bite invites a harmonious blend of flavors, making it a centerpiece of any shared meal.

Ingredients

1whole perch — scored
3 tbspketchup
2 tbsprice vinegar
2 tbspsugar
50 gpine nuts
as neededoil — for frying
to tastefine sea salt

Method

Begin by cleaning the whole perch thoroughly under cold running water. Use a sharp knife to remove any scales, then make diagonal cuts on both sides of the fish to allow for even cooking. Pat the fish dry with paper towels to ensure it crisps up nicely when fried.
In a large wok or deep frying pan, heat enough oil to submerge the fish over medium-high heat. The oil is ready when a small piece of bread dropped in sizzles immediately. Carefully lower the fish into the hot oil, frying until the skin turns golden brown and crisp, about 3-4 minutes per side. Remove the fish and let it drain on paper towels.
In a separate small saucepan, heat 2 tablespoons of oil over medium heat. Add the 3 tablespoons of ketchup, 2 tablespoons of rice vinegar, and 2 tablespoons of sugar, stirring to combine. Cook until the mixture thickens slightly and becomes a glossy sauce, about 2-3 minutes.
Add 50 g of pine nuts to the sauce, stirring them in until they are well coated and heated through. The nuts should be fragrant and slightly toasted, adding a nutty aroma to the sauce.
Place the fried fish on a serving platter and pour the sauce evenly over the top, ensuring it drips into the cuts you made earlier. This allows the flavors to penetrate the fish, enhancing its taste.
Taste the dish and sprinkle fine sea salt to your preference, ensuring the flavors are balanced. Serve the Squirrel Fish immediately, while the fish is still hot and the sauce is fresh, encouraging everyone to share and enjoy together.