A literal translation of the Chinese name for this dish is "squirrel yellow fish," because after being cooked, the fish is in the shape of a squirrel. Method is as follows:
1. Cut the head off the cleaned fish (11/2 lbs.) Split the head lengthwise but do not cut through the back, and sprinkle some salt on it. After filleting the fish, make three deep incisions lengthwise on each side of its body, and then make crosswise cuts 1/2" apart. Marinate the fish in a mixture of 1/2 t. salt and 1 T. wine for 10 minutes.
2. Soften the mushrooms with warm water, and cut into cubes. Prepare 1/2 C. onion, diced tomato and 2 T. green peas.
3. Mix 2 eggs, 5 T. flour, 3 T. cornstarch with 5 T. water to make a flour batter. Dip the fish head and body in the batter. Fry until golden brown. Remove the ingredients, and arrange on a large platter together with the head.
4. Heat 3 T. oil, saute onion, mushroom, tomato cubes and peas. Stir in seasoning sauce mixture (1/2 T. soy sauce, 1 T. wine, 4 T. sugar, 4 T. vinegar, 6 T. water, 3 t. cornstarch, 1 t. salt, and 1 t. sesame oil) until thickened. Pour over fish and serve.
The fish may also be served with egg roll skin.