West Lake Fish in Vinegar Sauce
This classic Hangzhou dish features delicate white fish gently poached and then smothered in a glossy, tangy vinegar sauce. It's a harmonious balance of sweet, sour, and savory flavors, offering a sophisticated taste experience.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gwhite fish fillet, skinless, boneless
for poaching
- 10 gginger, sliced
- 1 pcsscallion, cut into large pieces
- 4 cupwater
sauce
- 3 tbspchinese black vinegar
- 2 tbspsugar
- 1 tbspsoy sauce
- 1 tbsprice wine
- 0.5 tspsesame oil
sauce slurry
- 1 tbspcornstarch
- 2 tbspwater
garnish
- 5 gginger, finely julienned
Equipment
shallow pot · slotted spoon · large pan · small saucepan · whisk · small bowls
The method
Step by step
- 1
Cut the white fish fillet into 2-3 large pieces, about 1 inch thick.
About 2 min
Cook’s note: Ensure pieces are uniform for even cooking.
- 2
In a shallow pot or large pan, combine the poaching water, sliced ginger, and scallion pieces.
About 1 min
- 3
Bring the poaching liquid to a gentle simmer over medium heat.
About 5 min
Cook’s note: Do not let it come to a rolling boil.
- 4
Carefully add the fish pieces to the simmering poaching liquid.
- 5
Poach the fish for 5-7 minutes, or until it is cooked through and flakes easily.
About 7 min
Cook’s note: Cooking time will vary based on fish thickness. Avoid overcooking to keep the fish tender.
- 6
Gently remove the cooked fish from the pot and arrange it on a serving plate.
About 1 min
Cook’s note: Use a slotted spoon or spatula to prevent breaking the fish.
- 7
In a small bowl, whisk together the Chinese black vinegar, sugar, soy sauce, rice wine, and sesame oil for the sauce.
About 2 min
- 8
In another small bowl, mix the cornstarch with the water to create a slurry.
About 1 min
- 9
Pour the sauce mixture into a small saucepan and bring it to a simmer over medium heat.
About 2 min
- 10
Gradually whisk in the cornstarch slurry, stirring constantly, until the sauce thickens and becomes glossy.
About 1 min
Cook’s note: Add a little at a time until desired thickness is reached.
- 11
Pour the hot vinegar sauce evenly over the poached fish.
About 1 min
- 12
Garnish with the finely julienned ginger.
About 1 min
Keep it good
Store any leftover West Lake Fish in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop over low heat until warmed through, adding a splash of water if the sauce is too thick.
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