West Lake Fish

Zhèjiāng Xīhú Cùyú (West Lake Vinegar Fish) is one of the most iconic dishes from Hangzhou, Zhejiang. A whole grass carp is poached and then topped with a sweet-sour vinegar sauce. The fish is cooked so gently that the meat remains incredibly tender, almost like custard. The sauce is a perfect balance of Zhejiang black vinegar, sugar, and soy.

食材清单

• 1 whole grass carp (about 750 g, alive if possible)
• 3 tbsp Zhejiang black vinegar (or rice vinegar)
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp cornstarch slurry
• 3 slices ginger, 2 scallions
• 2 tbsp Shaoxing wine
• 1 tbsp oil

制作步骤

1. Clean the carp. Cut along the backbone to separate the two fillets, keeping them attached at the head.
2. Score the fillets diagonally.
3. Bring a large pot of water to a boil. Add ginger, scallions, and wine.
4. Slide the fish into the boiling water. Cook for exactly 3 minutes. Do not overcook.
5. Remove fish and place on a serving plate.
6. In a small pan, combine vinegar, sugar, soy sauce, and cornstarch. Heat until thickened. Pour over fish.