Main Course

West Lake Fish in Vinegar Sauce

Name: West Lake Fish in Vinegar Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 300 g white fish fillet skinless, boneless; 10 g ginger sliced; 1 pcs scallion cut into large pieces; 4 cup water; 3 tbsp chinese black vinegar; 2 tbsp sugar; 1 tbsp soy sauce; 1 tbsp rice wine; 0.5 tsp sesame oil; 1 tbsp cornstarch; 2 tbsp water; 5 g ginger finely julienned

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

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

Storage

Store any leftover West Lake Fish in an airtight container in the refrigerator.

Reheating

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.