Zhejiang West Lake Vinegar Fish
关于浙江西湖醋鱼
West Lake Vinegar Fish is a rare and delicious dish in Zhejiang cuisine, originating from Zhejiang. Its taste is light and delicious, and its preparation is exquisite. It is famous for frying, steaming, simmering and stewing. It is a homely taste in the hearts of local people.
Ingredients
- Grass carp 1 (about 750g)
- Black vinegar 4 tbsp
- Light soy sauce 2 tbsp
- Rock sugar 2 tbsp
- Shaoxing wine 1 tbsp
- Ginger 20g (julienned)
- Scallions 4
- Cornstarch 1 tbsp
- Cooking oil 2 tbsp
Instructions
- 1. Clean fish. Score both sides. Poach in simmering water 8 minutes until just cooked.
- 2. Remove fish to serving plate.
- 3. Heat oil, stir-fry half the ginger and scallions until fragrant.
- 4. Add Shaoxing wine, soy sauce, vinegar, rock sugar and water.
- 5. Bring to boil. Thicken with cornstarch slurry.
- 6. Pour sauce over fish.
- 7. Garnish with remaining ginger and scallions.
- 8. The fish should be tender with a sweet-sour vinegar flavor.
文化小知识
Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious thing. Dongpo braised pork belly, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. West Lake Vinegar Fish is a household name in Zhejiang. It is a must-have dish at festivals and family gatherings, and is also the epitome of Zhejiang cuisine’s food culture.