Squirrel Fish (Song Shu Yu — 松鼠桂鱼) is a spectacular and iconic dish from Suzhou cuisine, famous for its striking appearance and sweet-sour flavor. The fish is deboned, cut in a special crosshatch pattern to resemble a squirrel’s bushy tail when fried, then glazed with a glossy sweet and sour sauce.

This dish is often served at banquets, weddings, and festivals, symbolizing prosperity and good fortune.

📝 Dish Name

Squirrel Fish (Song Shu Yu — 松鼠鱼)

🕒 Time Required

Prep Time: 30 minutes

Cooking Time: 20 minutes

Serves: 3–4 people

🐠 Ingredients

For the Fish:

Mandarin fish or sea bass (whole, about 700 g) – 1

Salt – 1 tsp

Shaoxing wine (or rice wine) – 1 tbsp

White pepper – ½ tsp

Cornstarch – 1 cup (for coating)

Oil – for deep frying

For the Sweet and Sour Sauce:

Tomato ketchup – 5 tbsp

White vinegar – 3 tbsp

Sugar – 3 tbsp

Light soy sauce – 1 tbsp

Water – ½ cup

Cornstarch slurry – 1 tbsp cornstarch + 2 tsp water

Aromatics:

Ginger (finely chopped) – 1 tbsp

Garlic (chopped) – 1 tbsp

Pineapple chunks – ½ cup (optional)

Green peas or bell peppers – for garnish

👨‍🍳 How to Make Squirrel Fish

1. Prepare the Fish

Clean the fish, remove the head and bones carefully while keeping the skin intact.

Butterfly the flesh and score it in a crisscross pattern (do not cut through the skin). This is what gives it the “squirrel tail” look when fried.

Marinate the fish with salt, Shaoxing wine, and white pepper for 15 minutes.

2. Coat and Shape the Fish

Pat the fish dry.

Generously coat the scored flesh with cornstarch, making sure it gets into all the cuts.

Gently spread the fish open to emphasize the pattern.

3. Deep Fry the Fish

Heat oil in a deep wok (enough to submerge the fish).

Carefully lower the fish into the hot oil with the flesh side down.

Fry on medium heat until golden and crispy.

Remove and drain on paper towels. (You can also fry the fish head separately for presentation.)

4. Prepare the Sweet and Sour Sauce

In a pan, heat a little oil.

Add ginger and garlic, sauté until fragrant.

Add ketchup, vinegar, sugar, soy sauce, and water. Bring to a boil.

Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.

5. Assemble the Dish

Place the fried fish on a serving plate in a curved shape, with the head attached for presentation.

Pour the hot sweet and sour sauce evenly over the fish.

Garnish with pineapple chunks, green peas, or bell pepper slices.

🥢 Serving Suggestions

Serve immediately while the fish is hot and crispy.

Perfect with steamed jasmine rice or as a showpiece main course at festive meals.

🧡 Pro Tips

Make sure the oil is hot enough so the fish puffs up and the crosshatch pattern opens beautifully.

Coat the fish well with cornstarch for extra crispiness.

Serve the sauce hot to keep the contrast between crispy skin and sweet-sour glaze.

Mandarin fish works best because of its tender texture, but sea bass is a great alternative.

✨ Squirrel Fish (Song Shu Yu) is more than just a dish — it’s a centerpiece. Its unique presentation, crispy texture, and vibrant flavors make it one of the most stunning and delicious traditional Chinese dishes you can make at home.