A triumph of Suzhou knife work and temperature control. A whole fish is carved into deep diamonds that expand like fur when deep-fried, then drenched in a vibrant, high-viscosity sweet and sour sauce.
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Execute 45-degree diamond cuts on the fillets.
Dredge in starch, ensuring it enters all cuts.
until the diamond cubes fan out.
Prepare a high-gloss sweet and sour sauce.
Pour sauce over the 'furry' fish while hot.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
