Recipe: Mandarin Fish
This Week's Film: Pavilion of Women
Mandarin "Squirrel" Fish is one of Suzhou’s most intriguing dishes. The classic presentation is a whole Chinese perch with head and tail intact, and the body of the fish is cut in a cross-hatched pattern. When fried, the head and tail curl upward and the flesh fans out, causing the fish to resemble a squirrel. The finished dish is served with a ginger-garlic sauce. This recipe is a much simpler presentation.
Here is a link to the Recipe and Photo on ThingsAsian.