The squirrel fish was the highlight of our meal here. Don't worry, no squirrels were harmed in the preparation of this dish.
The price for squirrel fish in most restaurants seems high compared to other fish dishes, but the result is highly labour intensive.
The chef parbroils the fish, before deboning the body section without filleting, to retain the basic shape of the fish. It is rhen fried with a yummy sauce, with the flesh cut and turned inside oyt in such a way that the cooked appearance resembles a squirrel with its fur all puffed up.
As there are no bones in it (if prepared properly), this dish is suitable for everyone, including the elderly and young children.
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