West Lake Vinegar Fish

Name: West Lake Vinegar Fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 (about 600 g) mandarin fish (cut into two pieces); 15 g cooked bamboo shoots (julienned); 15 g rehydrated shiitake mushrooms (julienned); scallions (julienned), to taste; ginger (julienned), to taste; 1 egg yolk (beaten); 10 tbsp stock; 50 g lard; 1 tbsp soy sauce; 1 tbsp cooking wine; 2 tsp salt; 1 tsp MSG; 1 tbsp aromatic vinegar

A classic Hangzhou dish featuring mandarin fish steamed and finished with a sweet and sour sauce.

35 min

Easy

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Ingredients

mandarin fish (cut into two pieces) 1 (about 600 g)

cooked bamboo shoots (julienned) 15 g

rehydrated shiitake mushrooms (julienned) 15 g

scallions (julienned) to taste

ginger (julienned) to taste

egg yolk (beaten) 1

stock 10 tbsp

lard 50 g

soy sauce 1 tbsp

cooking wine 1 tbsp

salt 2 tsp

MSG 1 tsp

aromatic vinegar 1 tbsp

Instructions

Steam the fish

Cut the mandarin fish into two pieces, add scallion julienne, ginger julienne, cooking wine, and salt. Place in a steamer and steam over high heat for about 6 minutes, then remove.

Cook the sauce

Place lard in a wok, add scallion julienne and stir-fry until fragrant, pour in the stock and bring to a boil. Add the cooking wine, cooked bamboo shoot julienne, and shiitake julienne. Once boiling, add the steamed mandarin fish along with the soy sauce, salt, and MSG, and bring back to a boil. Thicken lightly with a cornstarch slurry.

Finish the dish

Pour in the beaten egg yolk and stir gently to combine. When the soup returns to a boil, stir in the aromatic vinegar, drizzle over lard heated to about 60 percent hot, and serve immediately.