Ingredients
750 g (about 1 1/2 lbs) live mandarin fish, 70 g yellow chive segments.
Seasonings
750 g (about 1.5 lbs) cooked peanut oil (100 g or about 1/2 cup will be absorbed), 50 g (about 1/4 cup) sugar, 25 g (about 2 tablespoons) scallions, 25 g (about 2 tablespoons) soy sauce, 25 g (about 2 tablespoons) Shaoxing wine, 25 g (about 2 tablespoons) rice vinegar, 20 g (about 4 slices) ginger, 15 g (about 2 tablespoons) cornstarch slurry, 5 g (about 1 teaspoon) sesame oil.
Instructions
1. Clean the mandarin fish, score both sides with peony-shaped cuts, tie the mouth tightly with kitchen twine, and gently pat the head and body to loosen the flesh.
2. Heat a wok over high heat and add peanut oil. When the oil reaches 50% hot (about 300°F/150°C), evenly coat the fish with a thin layer of water starch slurry. Holding the fish by the tail with one hand and the head with the other, gently lower it into the oil. Fry until pale golden, then remove and untie the string from the fish's mouth. Let it cool slightly, then return it to oil heated to 70% hot (about 375°F/190°C) and fry until golden brown. Remove, let cool briefly, then fry a third time in oil at 80% hot (about 400°F/200°C) until deep golden brown and the fish floats to the surface. Transfer to a serving plate and gently press the fish with a clean cloth to loosen the flesh.
3. While the fish is being deep-fried for the second time, heat oil in a separate wok over high heat, add scallions and ginger, stir-fry until fragrant, then add soy sauce, Shaoxing wine, sugar, and water, bring to a boil, thicken with a cornstarch slurry, drizzle in sesame oil, vinegar, and cooked peanut oil, add the chive segments, and the sweet-and-sour sauce is ready.
4. While preparing the sauce, heat another wok over high heat until the bottom is scorching hot, then add peanut oil and immediately pour in the sauce from the other wok; quickly bring both the fish and sauce to the table, and while still sizzling, pour the sauce over the fish, producing a satisfying "crackling" sound, then use chopsticks to loosen the fish so the sauce fully penetrates the flesh. This dish features crispy, aromatic fish with a pleasantly sweet and sour sauce.