Suzhou-Style Squirrel Fish Mandarin Orange Glaze: Is It Worth Cracking Into?

Squirrel fish – a dish so revered in Changzhou cuisine that it’s practically an icon – arrives at your table looking almost too good to eat. Picture this: perfectly crisped, golden-brown fish, sculpted into the shape of its namesake, perched atop a bed of vibrantly coloured sweet and sour mandarin orange glaze. It’s not just a feast for the eyes; it’s a symphony of textures and flavours that tantalize the taste buds and leave you wanting more.

But why is this dish so beloved? What makes it stand out from the plethora of other delightful offerings in Changzhou’s culinary scene? Let’s delve into the fascinating history, intricate preparation, and unique gastronomic experience that squirrel fish provides.

A History Steeped in Tradition

Squirrel fish, also known as “songshu yú” (松鼠鱼) in Chinese, boasts a history dating back centuries. While its exact origins are shrouded in culinary folklore, one popular tale suggests it was first created during the Qing dynasty (1644-1912) by a chef seeking to impress the Emperor Qianlong with a dish that resembled the agile creature itself.

Legend has it that the chef meticulously carved the fish into delicate, curved shapes mimicking a squirrel’s tail and perched it on top of a mound of glistening sauce, evoking the image of the rodent clinging to a tree branch. This innovative presentation, combined with the exceptional flavour profile, captivated the Emperor and cemented the dish’s place in Chinese culinary history.

Over time, the recipe has been refined and adapted by different regions and chefs, resulting in various interpretations across China. However, the essence of squirrel fish – crispy skin, tender flesh, and a perfectly balanced sweet and sour sauce – remains consistent.

The Art of Creation: A Delicate Dance

Creating a perfect squirrel fish dish is a testament to culinary artistry and meticulous technique. It’s not merely about frying fish; it’s about transforming an ordinary ingredient into a breathtaking masterpiece.

The journey begins with selecting fresh, high-quality fish – typically mandarin fish or sea bass due to their delicate flavour and firm texture. The fish is carefully filleted, then painstakingly sliced into thin, evenly sized strips. These strips are then artfully stacked and carved into the iconic squirrel shape, showcasing the chef’s mastery of knife skills.

Next comes the crucial step of marinating the fish in a blend of seasonings – typically soy sauce, rice wine, ginger, garlic, and cornstarch – to enhance its flavour and ensure a crispy exterior when fried. This marination process allows the flavours to penetrate deeply into the fish, resulting in a juicy and tender interior.

The final act involves deep-frying the carved fish strips until they achieve a golden-brown perfection. The oil temperature needs to be carefully controlled to prevent overcooking or undercooking, ensuring that the fish remains crispy on the outside while remaining moist and flaky inside.

A Symphony of Flavours: Sweet, Sour, and Savory

Squirrel fish isn’t just about its dramatic presentation; it’s also a culinary symphony of flavours. The sweet and sour mandarin orange glaze, typically made with a blend of sugar, vinegar, soy sauce, and fresh mandarin juice, perfectly complements the delicate flavour of the fried fish.

The interplay between these contrasting flavours is what makes squirrel fish truly special:

• Sweet: The sweetness of the glaze, derived from sugar and mandarin juice, adds a delightful touch to the dish, balancing out the tanginess and creating a harmonious flavor profile.
• Sour: Vinegar lends its characteristic sharpness to the glaze, cutting through the richness of the fried fish and providing a refreshing counterpoint.

Savory: The soy sauce in the glaze introduces umami notes, adding depth and complexity to the overall flavour.

Serving with Flair: Completing the Experience

Squirrel fish is traditionally served piping hot, garnished with sliced green onions and a sprinkle of toasted sesame seeds for added texture and visual appeal. It’s often paired with steamed rice to soak up the delicious sauce, creating a perfectly balanced meal.

To further enhance the dining experience, consider complementing your squirrel fish with other Changzhou specialties such as:

The combination of these dishes creates a feast for the senses, showcasing the diversity and richness of Changzhou cuisine.

Don’t Hesitate: Dive into the Deliciousness

Squirrel fish is more than just a dish; it’s an experience – a testament to culinary artistry and tradition. From its meticulous preparation to its tantalizing flavours, every element of this dish is designed to delight the senses and create lasting memories. So, next time you find yourself in Changzhou, don’t hesitate to indulge in this culinary masterpiece – your taste buds will thank you for it!