Hwang Jin-sun's Daramjwi Ureok
A high-end Chinese-style fish dish made by scoring rockfish fillet with a delicate lattice pattern, deep-frying until crispy, then topping with a sweet and sour sauce to resemble a squirrel shape.
Ingredients needed 2 servings
Recipe
Cooking tips
- When scoring the flesh, hold the knife at a slight angle and make deep, evenly spaced cuts so that the pattern puffs up three-dimensionally during frying.
- If the potato starch doesn't get into all the crevices, the flesh may stick together during frying and ruin the shape, so coat it carefully.
- If you strain out the garlic and green onion solids after boiling the sauce, it will look much clearer and more transparent when poured over the fish.
Recommended for
- For those who want to attempt a showstopping fish dish with a Chinese restaurant vibe at home.
- For those who love the combination of sweet and sour sauce with crispy fried fish.
- For those looking for a main dish to serve at a special dinner party.
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