Squirrel Bass

Overview

The difficulty of this squirrel seabass dish is the knife skills, cutting the fish into fine pieces without cutting off the skin. The second is frying. It must be fried well without breaking the fish, and it must be fried into shape. When I went to restaurants in the past, I also liked to order this dish. It is both pleasing to the eye and delicious. The sweet and sour taste is very appetizing. I have made this dish several times, but it was never satisfactory. This time I am quite satisfied. Of course, there are many shortcomings, but we are not chefs, so the requirements should not be too high. If we can do it, we can do it better and make progress slowly.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• bass
• cooking wine
• egg
• starch
• sugar
• white vinegar
• ginger
• green onions
• salt
• tomato sauce

Ingredients

Steps

1. 1 Remove the scales, gills and internal organs of the bass and clean it.

   

2. 2 Cut off the head of the fish and cut off the lower jaw.

   

3. 3 Fillet the fish along the backbone to the tail without cutting.

   

4. 4 Slice the fish on both sides to the tail and cut off the backbone at the tail (the tail is attached to the fish).

   

5. 5 Cut off the large bone spurs in the belly of the fish. The meat in the belly of the fish is relatively thin, so cut it off.

   

6. 6 Cut the fish lengthwise along the fish body with a straight knife until it reaches the skin. Do not cut off the skin, leaving an interval of about 1cm.

   

7. 7 Then cut the fish meat diagonally from the tail to the skin without cutting off the skin.

   

8. 8 After cutting the flowers, marinate them with green onion, ginger, cooking wine and egg liquid for 15 minutes.

   

9. 9 Squeeze the water from the marinated fish and put it into a starch bowl. Apply dry starch on the fish skin first, turn it over and spread dry starch on the fish including the gaps, and shake off the excess starch. The fish head is also coated with dry starch.

   

10. 10 Pour half of the oil into the pot and heat it to about 170°C. Hold both ends of the fish body with both hands, immerse the fish side in the oil pan and fry it first. After the fish is fried and set, put the fish body at the head end into the oil pan. Hold the fish tail in the other hand. After the fish head end is also set, turn the fish over and put the fish skin down into the pan for frying. During this period, keep scooping up the hot oil and pour it on the fish body. If the pot is big enough, fry the fish head as well. If the pot is small, wait until the fish body is fried before frying the fish head.

    

11. 11 Fry the fish until golden brown and carefully remove it. I use a slotted spoon and a spatula to pick it up. Drain the oil and put on a plate, arrange the fish heads.

    

12. 12 Leave a little base oil in the pot, add tomato sauce, a little salt, and sugar and stir-fry. Add half a bowl of water, bring to a boil and mix well. Taste the taste. If it is not sour enough, add some white vinegar.

    

13. 13 Pour the prepared sauce over the fish and serve. If you have pine nuts, sprinkle some pine nuts for decoration.

    

14. 14 My baby and I are holding the fish plate together.