In China, chefs who want to be certified must successfully prepare this dish which requires fine knife skills and a mastery over its cooking temperature. The length of a fish fillet is cut into strips, leaving half an inch along the skin intact. The fish is then rolled up and deep fried until it opens up like a chrysanthemum in bloom. Finally, a sweet and sour sauce is spooned over the crispy fish. The same cooking technique can also be applied to a whole fish to produce Squirrel Fish (松鼠鱼).

Fillet of Chrysanthemum Blossom (糖醋菊花鱼)

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