West Lake Vinegar Fish
Grass carp braised in a sweet-and-sour sauce, offering a balanced tangy flavor and tender, delicate flesh with a subtle crab-like taste.
Ingredients
Grass carp (freshly killed and cooked)
Soy sauce
Shaoxing wine
Minced ginger
White sugar
Wet starch
Vinegar
Instructions
1
Filleting the Fish
When filleting the fish, keep the spacing and depth of the cuts uniform, and slice the fish into the two fillets (bone-side and skin-side).
2
Boiling the Fish
When the pot water boils, add the fish pieces, cover with a lid, skim off the foam, and cook over high heat for about 3 minutes. Pierce the lower part of the fish with chopsticks; if it goes through, the fish is done. Reserve 250 g of broth in the wok, add soy sauce, Shaoxing wine, and minced ginger for seasoning.
3
Pouring the Sauce
Add white sugar, wet starch, and vinegar to the broth, and stir with a ladle to form a thick sauce. Once it boils and bubbles up, immediately remove from heat and pour it over the fish.
