Squirrel Fish
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A legendary sweet and sour whole fish from Jiangsu Province, filleted and fried until crispy, then glazed with a pineapple and vinegar sauce studded with pine nuts. Complex and impressive, served with rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons sugar
- 1/2 cup hot water
- 1 1/2 teaspoons cornstarch
- 6 tablespoons white vinegar
- 3 tablespoons pineapple juice
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon ketchup
- 2 1/2 tablespoons tomato paste
- 1 1/2 tablespoons water
- 1 whole freshwater bass, sea bass, or branzino ((about 1 1/2 to 2 pounds/680-900g; scaled, cleaned, and gutted))
- 1/4 teaspoon salt
- 2 teaspoons clear rice wine
- 1/4 teaspoon sesame oil
- 1 egg yolk
- 2/3 cup cornstarch
- 6 cups peanut oil or canola oil (for frying)
- 1 tablespoon pine nuts
- 1 tablespoon frozen peas
- 2 tablespoons onion ((finely chopped))
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 773mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 761mg
- Calcium
- 171mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 773MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.