This delightful squirrel-shaped mandarin fish recipe is a feast for both the eyes and the palate. The crispy, golden-brown exterior paired with a tangy and savory sauce makes it a standout dish for special occasions or a unique dinner experience.
Mandarin fish might not be a common find in every household, but it can usually be sourced from well-stocked fish markets or Asian supermarkets. Ensure the fish is fresh and properly cleaned. Additionally, tomato paste and cornstarch are essential for achieving the right texture and flavor in this dish.

Ingredients For Squirrel-Shaped Mandarin Fish Recipe
Mandarin fish: A whole fish that is cleaned and scaled, perfect for frying and absorbing flavors.
Cornstarch: Used to coat the fish, giving it a crispy texture when fried.
Vegetable oil: Essential for frying the fish to a golden brown.
Soy sauce: Adds a savory umami flavor to the sauce.
Sugar: Balances the tanginess of the vinegar and the saltiness of the soy sauce.
Vinegar: Provides a tangy kick to the sauce.
Tomato paste: Adds depth and a slight sweetness to the sauce.
Water: Used to create the base of the sauce, ensuring it has the right consistency.
Technique Tip for This Recipe
To achieve a perfectly crispy texture for the mandarin fish, ensure that the cornstarch coating is applied evenly and thoroughly. This will help the fish develop a uniform golden brown crust when fried. Additionally, make sure the vegetable oil is heated to the right temperature before frying; if the oil is too cool, the fish will absorb more oil and become greasy rather than crispy. Use a thermometer to maintain the oil at around 350°F (175°C) for optimal results.
Suggested Side Dishes
Alternative Ingredients
mandarin fish - Substitute with tilapia: Tilapia has a mild flavor and firm texture, making it a suitable alternative for mandarin fish in this recipe.
cornstarch - Substitute with potato starch: Potato starch provides a similar crispiness when frying and can be used as a direct replacement for cornstarch.
vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.
sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor, though it may slightly alter the texture of the sauce.
vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish as vinegar.
tomato paste - Substitute with ketchup: Ketchup can be used as a substitute for tomato paste, though it is sweeter and may slightly change the flavor profile.
water - Substitute with chicken broth: Chicken broth adds more depth and richness to the sauce compared to plain water.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the mandarin fish to cool completely at room temperature before storing. This prevents condensation, which can make the fish soggy.
- Wrap the cooled fish tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep the fish fresh.
- Place the wrapped fish in an airtight container or a resealable plastic bag. This helps maintain its crispiness and prevents any odors from seeping in.
- Label the container or bag with the date to keep track of its freshness.
- Store the fish in the refrigerator if you plan to consume it within 2-3 days. For longer storage, place it in the freezer.
- When freezing, consider portioning the fish into smaller pieces. This makes it easier to thaw only what you need.
- To reheat, preheat your oven to 350°F (175°C). Place the fish on a baking sheet lined with parchment paper and cover it loosely with foil. Heat for about 15-20 minutes or until warmed through.
- For a crispier texture, remove the foil during the last 5 minutes of reheating.
- Avoid reheating in the microwave as it can make the fish rubbery and lose its crispiness.
- If you have leftover sauce, store it separately in an airtight container in the refrigerator. Reheat it gently on the stove and pour it over the reheated fish before serving.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover mandarin fish on a baking sheet lined with aluminum foil. Cover the fish loosely with another piece of foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.
If you prefer using a microwave, place the fish on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure it doesn't overcook.
For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the fish in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even reheating.
To maintain the crispiness of the fish, consider using an air fryer. Preheat the air fryer to 350°F (175°C). Place the fish in the air fryer basket and heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
If you have a steamer, you can reheat the fish by placing it in a heatproof dish and steaming it for about 10 minutes. This method helps retain moisture and keeps the fish tender.
For a quick and easy method, you can use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the fish on a baking sheet and heat for about 10-15 minutes, checking halfway through to ensure it doesn't dry out.
Best Tools for This Recipe
Knife: For making diagonal cuts on both sides of the mandarin fish.
Cutting board: To provide a stable surface for cleaning and scaling the fish.
Mixing bowl: To hold the cornstarch for coating the fish.
Frying pan: For frying the fish until golden brown and crispy.
Tongs: To handle the fish while frying and to remove it from the oil.
Paper towels: To drain excess oil from the fried fish.
Saucepan: For mixing and boiling the sauce ingredients.
Measuring spoons: To measure out the soy sauce, sugar, vinegar, and tomato paste.
Measuring cup: To measure the water for the sauce.
Spatula: To stir the sauce while it is cooking.
How to Save Time on Making This Recipe
Prep ingredients ahead: Clean and scale the mandarin fish in advance to save time on the day of cooking.
Use a deep fryer: A deep fryer can cook the fish more evenly and quickly than a pan.
Pre-make the sauce: Mix the soy sauce, sugar, vinegar, tomato paste, and water beforehand and store it in the fridge.
Use paper towels: Drain the fried fish on paper towels to quickly remove excess oil.
Organize your workspace: Keep all ingredients and utensils within reach to streamline the cooking process.

Squirrel-Shaped Mandarin Fish Recipe
Ingredients
Main Ingredients
- 1 whole Mandarin Fish cleaned and scaled
- 1 cup Cornstarch
- 2 cups Vegetable Oil for frying
- 1 tablespoon Soy Sauce
- 1 tablespoon Sugar
- 1 tablespoon Vinegar
- 1 tablespoon Tomato Paste
- 1 cup Water
Instructions
- 1. Clean and scale the Mandarin fish. Make diagonal cuts on both sides.
- 2. Coat the fish with cornstarch.
- 3. Heat the vegetable oil in a frying pan over medium heat.
- 4. Fry the fish until golden brown and crispy. Remove and drain on paper towels.
- 5. In a separate pan, mix soy sauce, sugar, vinegar, tomato paste, and water. Bring to a boil.
- 6. Pour the sauce over the fried fish and serve immediately.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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