How to make squirrel fish
In the past 10 days, among the popular topics on food on the Internet, "squirrel fish" has become the focus of hot discussion because of its unique shape and delicious taste. This dish originated from Jiangsu and Zhejiang cuisine and was named after the fish is fluffy like a squirrel's tail after frying. The following are detailed practices compiled based on the concerns of netizens and the suggestions of professional chefs, and attach data on recent popular food topics for reference.
1. Recent hot food topic data
| Ranking | Topic keywords | Search volume (10,000) | Main Platforms |
|---|---|---|---|
| 1 | Air Fryer Recipe | 1280 | TikTok/Xiaohongshu |
| 2 | Low-card desserts | 980 | B station/Weibo |
| 3 | Replica of local specialty dishes | 750 | Kuaishou/Kitchen |
| 4 | How to cook squirrel fish | 620 | Baidu/Zhihu |
| 5 | Pre-made dishes review | 580 | TikTok/WeChat |
2. Classic squirrel fish recipe
1. Preparation of ingredients
| Main material | Auxiliary materials | Seasoning |
|---|---|---|
| 1 grass carp (about 1.5kg) | Green beans 50g | Tomato sauce 200g |
| Corn kernel 50g | White vinegar 50ml | |
| 30g carrot diced | 80g of sugar | |
| Pine nut 20g | Starch 200g |
2. Production steps
①Handle fish: After removing the scales and internal organs, cut off the fish head, and two pieces of fish meat along the spine (retain the tail connection), remove the abdomen and cut the cross knife with an oblique knife, be careful not to cut off the fish skin.
②Pickled: Marinate with onion and ginger water, cooking wine and salt for 15 minutes, pat dry the water and evenly coat with dry starch to ensure that each fish shredded fish is separated.
③Fried: Fry the fish head at 70% oil temperature first, then pinch the fish tail and roll the fish into the pot, fry it in medium heat until golden and crispy (about 3 minutes).
④Sauce mix: Stir in a pan and stir-fry minced garlic, add tomato sauce, sugar, white vinegar, and water (ratio 3:2:1:4) until thick, and add the blanched diced vegetables.
⑤Install the plate: Put the fried fish into a squirrel shape, drizzle it with sweet and sour sauce, and sprinkle pine nuts.
3. Points of hot discussion among netizens
| Controversy point | Traditional school proportion | Innovative suggestions |
|---|---|---|
| Use fish species | 78% choose grass carp | 22% recommended mandarin fish/sea bass |
| Sword processing | 64% stick to cross | 36% try diamond knife |
| Sauce recipe | 53% pure tomato sauce | 47% added hawthorn cake |
| Side dishes selection | 81% traditional tricolor | 19% used fruit pellets |
4. Tips
1.Key to knife skills: Keep the thickness of the fish meat 0.8-1cm, and the spacing between the blades is 0.5cm. It is easy to break if it is too dense and too sparse to form.
2.The secret to fried: The oil temperature in the pan needs to be set at 180℃ for the first time, and it will be crisper when refried to 200℃.
3.Health improvement: The sugar-reducing version can be used to replace sugar. The air fryer version needs to be used in advance, and the temperature is 200℃ for 15 minutes.
4.Common causes of failure: Unwrapped starch leads to sticking, insufficient oil temperature leads to depastion, and excessively thin sauce affects wall hanging.
According to the actual test data of food blogger @ Chef Wang Gang, the perfect squirrel fish should achieve:Appearance score ≥8.5/10,Crisp is maintained at ≥30 minutes,Sauce sweet and sour ratio 1:1.2For the best. This traditional famous dish, which is both ornamental and delicious, is gaining popularity among a new generation of young cooking enthusiasts through short video platforms.
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