DEEP FRIED SWEET & SOUR MANDARIN FISH IN SHAPE OF SQUIRREL

INGREDIENTS (SERVES 5)

Mandarin fish: 1 mandarin fish ginger
5 gr. Salt
White viniegra (cooking wine)
Oil for salads
2 kg. Wet starch for coating
Spring onion oil: 70 gr. Tomato juice (crushed tomato), spring onion,  ginger,  garlic, grated.
Others: pine nuts, baby broad beans.
200gr. Sugar
600 ml. Water.

PREPARATION

Mandarin fish: Debone the fish and wash. Cut and season with ginger, salt and white vinegar. Dip in wet starch, forming a squirrel shape. Heat the salad oil to 50 / 60ºC and fry the battered mandarin fish in it. Leave to stand. Spring onion oil: Heat the juices left from frying the fish and add the spring onion, ginger and grated garlic. Fry until an aroma is produced. Fry the tomato juice separately. Dissolve the sugar in the water. Add both ingredients to the previous mixture and combine together to obtain the spring onion oil.

TO SERVE

Fry the fish once again and drain on kitchen paper. Place the mandarin fish in the centre of a plate, pour over some of the spring onion oil and garnish with pine nuts and baby broad beans.