West Lake Vinegar Fish

Name: West Lake Vinegar Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 (about 1000 g) whole live fish (about 1000 g, split along the spine with 3-5 cuts on each side from the inside, but not cutting through the skin); 50 g vinegar; 60 g white sugar; 2 g minced ginger; to taste soy sauce (for cooking the fish); to taste cooking wine (for cooking the fish); 50 g wet starch (for thickening)

A renowned Jiangsu specialty featuring fresh fish poached until just tender and finished with a glossy sweet-and-sour glaze. Bright and tangy, with a clean, balanced sweetness.

35 min

Easy

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Ingredients

whole live fish (about 1000 g, split along the spine with 3-5 cuts on each side from the inside, but not cutting through the skin) 1 (about 1000 g)

vinegar 50 g

white sugar 60 g

minced ginger 2 g

soy sauce (for cooking the fish) to taste

cooking wine (for cooking the fish) to taste

wet starch (for thickening) 50 g

Instructions

Prepare the fish

Rinse the fish, split it along the spine, and make 3-5 cuts on each side from the inside, without cutting through the skin.

Boil the fish

Place the fish skin-side up in boiling water and cook for 3 minutes.

Plate the fish

Skim off the excess soup, reserve 250 g of the original broth, add soy sauce, cooking wine, and minced ginger, and simmer until well-flavored. Then remove the fish and arrange it on a plate.