West Lake Squirrel-Shaped Mandarin Fish with Spring Pea Puree

Prepare the fish: Place the mandarin fish on a cutting board. Make a deep cut along the backbone from head to tail without separating the halves. Then, using a sharp knife, score the flesh on both sides in a crisscross pattern, cutting about 3/4 of the way through to create a 'squirrel tail' effect. Be careful not to cut through the skin. Rinse the fish and pat dry with paper towels.

Marinate the fish: Rub the fish inside and out with Shaoxing wine, salt, and white pepper. Let it marinate for 15 minutes.

Coat the fish: In a shallow dish, mix cornstarch and flour. Brush the scored fish with egg white, then dredge thoroughly in the starch-flour mixture, ensuring all crevices are coated. Shake off excess.

Make the pea puree: Blanch the spring peas in boiling water for 2 minutes until tender. Drain and transfer to a blender. Add 2 tablespoons of chicken stock and blend until smooth. Season with a pinch of salt. Set aside and keep warm.

Deep-fry the fish: Heat vegetable oil in a large wok or deep fryer to 180°C (350°F). Carefully lower the fish into the hot oil, holding it by the tail to maintain shape. Fry for 6-8 minutes until golden brown and crispy. Remove and drain on paper towels. Place on a serving platter.

Prepare the sauce: In a small saucepan, heat 1 tablespoon of oil over medium heat. Sauté ginger and garlic until fragrant. Add tomato ketchup, white vinegar, sugar, light soy sauce, and remaining chicken stock. Bring to a simmer and cook for 3-4 minutes until slightly thickened. Stir in sesame oil.

Assemble the dish: Spoon the warm pea puree around the base of the platter. Pour the sweet-and-sour sauce over the fried fish. Garnish with toasted pine nuts and chopped spring onions. Serve immediately while the fish is crispy.