Squirrel-Shaped Mandarin Fish (Songshu Guiyu)
松鼠桂鱼
Suzhou's dramatic showpiece — a whole fish scored to look like a squirrel's tail, deep-fried crispy, then glazed in sweet-sour sauce. The fish 'squeaks' when sauce is poured.
📋 Ingredients
What Is Squirrel-Shaped Mandarin Fish (Songshu Guiyu)?
💡 Ingredient Notes: Squirrel-Shaped Mandarin Fish (松鼠桂鱼, sōng shǔ guì yú) is Suzhou's most famous dish — a whole mandarin fish scored into a pattern that, when fried, makes it look like a squirrel with a puffed tail. The fish is deep-fried until crispy and golden, then dramatically doused in a hot sweet-sour tomato sauce at the table. Legend says when the sauce hits the hot fish, it makes a 'squeaking' sound like a squirrel — hence the name. Over 200 years old, this dish was served at Qing dynasty banquets and is still the centerpiece of any Suzhou feast.
Ingredients You'll Need
The Fish
- 1 whole mandarin fish (or sea bass), about 1kg
- 1 egg
- 1 cup cornstarch
- Oil for deep frying
The Sauce
- 4 tbsp ketchup
- 3 tbsp rice vinegar
- 4 tbsp sugar
- 2 tbsp soy sauce
- 1 cup water
- 1 tbsp cornstarch + 2 tbsp water
- 2 tbsp cooking oil
Add-ins
- 1 cup diced mixed vegetables (peas, carrots, corn)
- 3 tbsp pine nuts, toasted
- 1 tbsp ginger, minced
📝 Instructions
Score the fish (the key technique)
Remove the head. Cut along the backbone to remove the flesh in one piece, leaving the tail attached. Score the flesh in a crosshatch pattern (1cm diamonds, cutting down to but not through the skin). This is what creates the 'squirrel tail' effect when fried.
Coat and fry
Coat the fish and head with beaten egg, then cornstarch — make sure the score cuts open up. Heat oil to 180°C (350°F). Holding the fish by the tail, lower it flesh-first into the oil. The scored flesh will bloom outward like a squirrel's tail. Fry until golden and crispy (4-5 minutes). Drain.
Make the sauce
In a wok, heat oil. Add ginger, then ketchup, vinegar, sugar, soy sauce, and water. Bring to a boil. Add cornstarch slurry to thicken. The sauce should be glossy, bright red, and pourable.
Plate dramatically
Place the fish on a platter, reattaching the head. Pour the hot sauce over the fish at the table — it should sizzle and 'squeak.' The sauce runs into the crispy crevices. Sprinkle with pine nuts and vegetables.
💡 Pro Tips
- 💡The crosshatch scoring is everything — cut at 45-degree angles in a diamond pattern. This makes the flesh bloom when fried.
- 💡Fry flesh-side down first so the score cuts open up. Hold the tail with tongs.
- 💡The sauce must be hot when poured — the sizzle and 'squeak' are part of the experience.
- 💡Pine nuts are traditional — they resemble squirrel ears.
📊 Nutrition Facts
❓ Frequently Asked Questions
Is it hard to make? The scoring technique takes practice. If you're unsure, ask your fishmonger to do it, or practice on a cheaper fish first. The frying and sauce are straightforward.
