West Lake Vinegar Fish
A treasured Hangzhou classic featuring tender fish in a glossy sweet-sour sauce. The fish is gently poached then dressed in a reduction made from its own broth, creating a delicate balance of tangy, savory, and subtly sweet flavors.
Story
This iconic Zhejiang dish has been served in Hangzhou for centuries. The name literally translates to "West Lake Vinegar Fish," named after the famous lake where it originated. The key is cooking the fish just until tender, then coating it in a glossy sauce that clings to each slash.
Ingredients
whole carp or grass carp
1 fish (about 500g)
light soy sauce
3 tablespoons
Shaoxing cooking wine
2 tablespoons
Chinese black vinegar or rice vinegar
4 tablespoons
granulated sugar
3 tablespoons
fresh ginger
1 inch, minced
green onions
2 stalks, chopped
vegetable oil
2 tablespoons
Instructions
1
Prepare the fish
Scale and gut the fish, then rinse well. Make 3-5 diagonal slashes on each side of the fish, cutting down to the bone but not through the skin. This helps the fish cook evenly and lets the sauce penetrate.
2
Poach the fish
Bring a large pot of water to a gentle boil. Carefully lower the fish into the water and cook for about 3 minutes until the flesh turns opaque and just begins to pull away from the bone. Remove and drain, placing the fish on a serving platter.
3
Build the sauce
Pour 250ml of fresh water into a wok or saucepan. Add the soy sauce, cooking wine, vinegar, and sugar. Bring to a simmer and cook until the liquid reduces by half and becomes slightly syrupy, about 5 minutes. Stir in the minced ginger.
4
Glaze and serve
Spoon the hot sauce generously over the fish, allowing it to drip down the sides. Garnish with chopped green onions and serve immediately while the fish is still warm.
