Watch to see Chef Ken Wang make squirrel fish (Song Shu Yu). | China Minutes

Whole Cod Fish and Chips 🐟 Squirrel fish (松鼠鱖魚) is one of the first dishes I tried after landing in China 9 years ago. It was like nothing I’d ever tasted, and to this day is the most unique fish presentation I’ve ever seen. They remove the back bone, make criss cross slices, deep fry and top with a sweet and sour sauce. To be honest, the real thing looks way cooler than my attempt in this video. In this video, the Chinese squirrel fish pattern was the inspiration but with a western twist. I us

SQUIRREL Fish 🐿🐟 Living in Shanghai for the past 6 years, squirrel fish (松鼠桂鱼) was one of my all-time favorites. To me, it’s the most impressive way to serve a whole fish and a great alternative to the much more common steamed fish preparations. The key is removing the spine, carefully making vertical/horizontal incisions without damaging the skin. For today’s cook I whipped out the turkey fryer (I clearly overestimated the size of this fish) and assembled a simple sweet & sour sauce, then top