Authentic Squirrel Fish (Song Shu Yu) | The Ultimate Banquet Showstopper

Cooking StepsHow to cook Authentic Squirrel Fish (Song Shu Yu) | The Ultimate Banquet Showstopper step by step

Cooking Process

1. 
   Step 1

   Blanch the green peas and diced carrot in boiling water, then drain and rinse under cold water. Set aside.

2. 
   Step 2

   Finely chop the scallions, ginger, and garlic.

3. 
   Step 3

   Prepare the fish: First, cut off the head and set it aside. Make a cut along the top of the back, above the dorsal fin, and slice the flesh away from the bone. Repeat on the other side. Be careful NOT to cut through the belly!

4. 
   Step 4

   After deboning one side, flip the fish over and repeat the same process to separate the flesh from the bone on the other side.

5. 
   Step 5

   Once both sides are separated from the bone, discard the backbone.

6. 
   Step 6

   Make a small slit near the tail — this will allow the tail to be flipped up for the final presentation.

7. 
   Step 7

   Score the flesh: Make vertical cuts along the grain of the fish, stopping just short of the skin. Do not cut through the skin.

8. 
   Step 8

   Rotate the fish and make diagonal cuts to create the signature pinecone pattern. Be careful not to cut through the skin.

9. 
   Step 9

   Scoring complete — the flesh should now form a pinecone-like pattern.

10. 
    Step 10

    Thread the tail through the slit and flip it upward to form the signature squirrel-tail shape. Marinate the fish with cooking wine and salt. Set aside.

11. 
    Step 11

    Prepare the fish head: Cut along the underside of the jaw, split it open without cutting all the way through. Remove the gills and rinse clean. Use the knife to cut through any hard bones while keeping the skin and flesh intact.

12. 
    Step 12

    Coat with starch: Use only potato starch. Thoroughly coat the fish head. For the body, sprinkle and shake the starch on while gently tossing to reach every crevice.

13. 
    Step 13

    Continue sprinkling and shaking the fish body to ensure every scored piece is evenly coated.

14. 
    Step 14

    Once evenly coated, shake off any excess starch.

15. 
    Step 15

    Heat oil to about 150°C (300°F). You’ll know it’s ready when you feel a gentle radiant heat holding your hand above the oil.

16. 
    Step 16

    Using the grip shown, carefully lower the fish body into the hot oil and fry until set and golden.

17. 
    Step 17

    Deep-fry the fish head in the same way until golden.

18. 
    Step 18

    The fish is ready when it’s golden and crispy, and the surface bubbles have gone from large to small to none — this means the moisture has been driven out.

19. 
    Step 19

    Drain the oil from the fish and arrange on a serving platter. Set aside.

20. 
    Step 20

    Make the sauce: Heat a clean wok with a little oil over medium heat. Sauté the scallions, ginger, and garlic until fragrant. Add cooking wine, soy sauce, oyster sauce, ketchup, rice vinegar, sugar (vinegar and sugar at a 1:1 ratio), chicken bouillon powder, MSG, thirteen-spice powder, white pepper, and a tiny pinch of salt. Add the blanched green peas and diced carrot. Stir well, then thicken with a cornstarch slurry.

21. 
    Step 21

    Drizzle a splash of hot oil over the sauce and stir-fry until it is bubbling vigorously. Remove from heat.

22. 
    Step 22

    Pour the sizzling sauce evenly over the fried fish.

23. 
    Step 23

    Done! Serve immediately for maximum crunch.