Xihu Cuyu

About Xihu Cuyu

A whole grass carp cooked in a delicate sweet-sour vinegar sauce, a signature dish of Hangzhou's West Lake. The fish is poached rather than fried, resulting in silky, tender flesh bathed in a glossy sauce.

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. 1. Clean fish. Score both sides. Poach in simmering water 8 minutes until just cooked.
2. 2. Remove fish to serving plate.
3. 3. Heat oil, stir-fry half the ginger and scallions until fragrant.
4. 4. Add Shaoxing wine, soy sauce, vinegar, rock sugar and water.
5. 5. Bring to boil. Thicken with cornstarch slurry.
6. 6. Pour sauce over fish.
7. 7. Garnish with remaining ginger and scallions.
8. 8. The fish should be tender with a sweet-sour vinegar flavor.

Cultural Notes

Zhejiang West Lake Vinegar Fish is a celebrated dish from Zhejiang Cuisine, beloved for its distinctive flavors and traditional preparation. It embodies the rich culinary heritage and cultural traditions of the region, often featured at festivals, family gatherings, and local restaurants.