West Lake Vinegar Fish

 

West Lake Vinegar Fish 

Introduction:

West Lake Vinegar Fish is a famous traditional dish from Hangzhou, China, which features a delicate, tender fish (usually grass carp) in a sweet and tangy vinegar-based sauce. The dish combines the flavors of sweetness, sourness, and umami, resulting in a harmonious and exquisite taste.

Ingredients:

• 1 whole grass carp (about 1-1.5 kg)
• 2 tablespoons vegetable oil
• 1 tablespoon ginger (sliced)
• 3 cloves garlic (minced)
• 2 tablespoons Shaoxing wine (Chinese cooking wine)
• 3 tablespoons sugar (preferably rock sugar)
• 1/4 cup black vinegar (or Chinese rice vinegar)
• 1 tablespoon soy sauce
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon white pepper powder
• 1/2 cup water or fish stock
• 2 spring onions (for garnish)
• 1 tablespoon cornstarch (optional, for thickening)

Preparation:

1. Prepare the fish:
   
• Clean the grass carp thoroughly. Remove the scales, internal organs, and gills. Rinse the fish well and pat it dry with paper towels.
• Using a sharp knife, make a few diagonal cuts on both sides of the fish to allow the flavors to penetrate the meat.
• Place the fish on a large plate or shallow dish, ready to cook.
3. Create the sauce:
   
• In a small bowl, mix the black vinegar, soy sauce, sugar, salt, and white pepper. This mixture forms the tangy-sweet sauce that defines the dish’s unique flavor profile.
• Set aside the sauce mixture for later use.

Cooking Process:

1. Steaming the fish:
   
• Prepare a large steamer and bring water to a boil. Place the fish into the steamer, ensuring the fish is set on a heatproof plate or shallow dish.
• Steam the fish for about 15-20 minutes, depending on the size of the fish. The fish should be fully cooked and tender when done (check by gently pulling the fin; it should come off easily).
• Once the fish is steamed, carefully remove it from the steamer and drain any excess liquid from the plate. Keep the fish warm.
3. Cooking the sauce:
   
• Heat vegetable oil in a pan or wok over medium heat. Add the ginger slices and minced garlic, stir-frying them until aromatic (about 1-2 minutes).
• Pour the prepared sauce mixture into the pan and bring it to a simmer.
• Add the Shaoxing wine and water (or fish stock), stirring to combine. Continue to cook the sauce on low heat for 5-7 minutes, allowing the flavors to meld together.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water to form a slurry, and add it to the sauce. Stir constantly until the sauce thickens slightly.
5. Final assembly:
   
• Once the sauce has reached the desired consistency, carefully pour it over the steamed fish. Be sure to cover the fish evenly with the sauce.
• Garnish with finely chopped spring onions or cilantro for a touch of color and freshness.

Serving:

• Serve the West Lake Vinegar Fish hot, with steamed white rice on the side to soak up the delicious sauce.
• The dish is typically enjoyed as part of a larger meal, with other traditional Chinese dishes.

Tips:

• The choice of fish is crucial to this dish. While grass carp is most traditional, you can also use other firm-fleshed fish like tilapia or bass.
• Adjust the vinegar and sugar levels according to your taste preference. The balance between sweet and sour is key.
• For a more aromatic dish, you can add a small amount of Chinese five-spice powder to the sauce.