Wuliu Fish (Five-Willow Style Fish)

Name: Wuliu Fish (Five-Willow Style Fish)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 whole (about 1 kg) fresh fish (fins, scales, gills and innards removed, scored with one-line pattern on each side); 50 g chili pepper (julienned); 50 g dried mushroom (julienned); 100 g vegetable oil; 30 g soy sauce; 50 g vinegar; 30 g cooking wine; 15 g salt; 25 g wet starch (for thickening); 40 g sugar; 20 g cilantro (washed); a pinch MSG; 25 g garlic (julienned); 40 g scallion (smashed, part julienned); 25 g ginger (smashed); to taste broth

A traditional Zhejiang specialty featuring a whole fish prepared by steaming and finished with a sweet and sour sauce.

50 min

Easy

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Ingredients

fresh fish (fins, scales, gills and innards removed, scored with one-line pattern on each side) 1 whole (about 1 kg)

chili pepper (julienned) 50 g

dried mushroom (julienned) 50 g

vegetable oil 100 g

soy sauce 30 g

vinegar 50 g

cooking wine 30 g

salt 15 g

wet starch (for thickening) 25 g

sugar 40 g

cilantro (washed) 20 g

MSG a pinch

garlic (julienned) 25 g

scallion (smashed, part julienned) 40 g

ginger (smashed) 25 g

broth to taste

Instructions

Boil the Fish

Rinse the fish and drain off the water. Place it in a pot of boiling water together with the smashed scallion, smashed ginger, cooking wine, and salt. Simmer gently over low heat until the fish is cooked through, then transfer it onto a serving plate.

Prepare the Sauce and Pour over the Fish

Heat a wok, add the oil, and stir-fry the julienned scallion, julienned ginger, garlic, julienned dried mushroom, and julienned chili for a moment. Add the broth, then stir in the sugar, vinegar, cooking wine, soy sauce, and MSG. Thicken with the wet starch; once the sauce foams up, swirl in a little hot oil, mix evenly, and pour over the fish. Sprinkle the washed cilantro on top to finish.