West Lake Vinegar Fish
A traditional Hangzhou specialty made by steaming grass carp and pouring over a sweet-and-sour sauce prepared with broth, soy sauce, sugar, and aromatic vinegar.
Ingredients
grass carp (gutted, scaled and washed)
1
cooking wine (for marinating and seasoning)
to taste
fine salt (for marinating)
to taste
ginger juice (for marinating)
1 tsp
stock
to taste
soy sauce
to taste
white pepper
1 tsp
sugar
4 tsp
aromatic vinegar
1 tbsp
starch (slurried with water for thickening)
to taste
ginger (washed and minced)
to taste
Instructions
1
Steam the fish
Gut, scale and wash the grass carp, then add cooking wine, fine salt and ginger juice. Steam for 20 minutes, then remove. Wash the fresh ginger and mince it finely.
2
Prepare the sauce
Strain the steaming liquid from the fish into a wok. Add an appropriate amount of stock, soy sauce, salt, white pepper, cooking wine, sugar and aromatic vinegar to make a seasoned sauce.
3
Pour the sauce over the fish
Bring the sauce to a boil, then thicken it with a cornstarch slurry. Sprinkle the minced ginger over the top and pour the sauce evenly over the steamed fish. Serve immediately.
