Zhejiang West Lake Vinegar Fish Classic

Xīhú Cùyú (West Lake Vinegar Fish) is a legendary Hangzhou dish. A whole grass carp is poached until perfectly tender, then coated with a sweet-sour sauce made from Shaoxing wine, vinegar, and soy sauce. The fish is served with its head and tail arched upward, creating a graceful swimming posture on the plate.

食材清单

• 1 whole grass carp (about 750 g)
• Sauce: 3 tbsp sugar
• Sauce: 3 tbsp black vinegar (Zhejiang mature vinegar)
• Sauce: 2 tbsp Shaoxing wine
• Sauce: 1 tbsp light soy sauce
• Sauce: 1 tbsp cornstarch slurry
• Poaching: 500 ml water
• Poaching: 2 slices ginger
• Poaching: 2 scallions
• Garnish: ginger juliennes

制作步骤

1. Clean the carp, make diagonal cuts on both sides.
2. Bring water to a boil with ginger and scallions. Slip the fish in gently.
3. Poach on low heat for 8-10 minutes. Do not boil vigorously — the fish must remain intact.
4. Carefully transfer the fish to a serving plate, arched in a swimming posture.
5. In the poaching liquid, add sugar, vinegar, Shaoxing wine, and soy sauce. Bring to a boil.
6. Thicken with cornstarch slurry. Pour the glossy sauce over the fish. Garnish with ginger juliennes.