Zhejiang Westlake Vinegar Fish
Instructions
- 1. Wash the fish. Both sides score. Place in boiling water and cook for 8 minutes until cooked.
- 2. Remove fish to serving plate.
- 3. Heat oil and sauté half of the ginger and green onions until fragrant.
- 4. Add Shaoxing wine, soy sauce, vinegar, rock sugar and water.
- 5. Boil. Thicken with cornstarch slurry.
- 6. Pour the sauce over the fish.
- 7. Garnish with remaining ginger and scallions.
- 8. The fish meat should be tender and have a sweet and sour vinegar flavor.
Cultural Tips
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. Dongpo braised pork, 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 for festivals and family gatherings, and is also the epitome of Zhejiang cuisine food culture.
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.