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 porsjoner
Cuisine: chinese
Ingredients: 300 g white fish fillet skinless, boneless; 10 g ginger sliced; 1 stk. scallion cut into large pieces; 4 kopp water; 3 ss chinese black vinegar; 2 ss sugar; 1 ss soy sauce; 1 ss rice wine; 0,5 ts sesame oil; 1 ss cornstarch; 2 ss 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.

En original oppskrift av Forkin

Total tid: 35 min
Porsjoner: 2
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde fisk, gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

300 gwhite fish fillet, skinless, boneless

for poaching

10 gginger, sliced
1 stk.scallion, cut into large pieces
4 koppwater

sauce

3 sschinese black vinegar
2 sssugar
1 sssoy sauce
1 ssrice wine
0,5 tssesame oil

sauce slurry

1 sscornstarch
2 sswater

garnish

5 gginger, finely julienned

Utstyr

shallow pot · slotted spoon · large pan · small saucepan · whisk · small bowls

Fremgangsmåte

Trinn for trinn

1
Cut the white fish fillet into 2-3 large pieces, about 1 inch thick.
Omtrent 2 min
Kokkens tips: Ensure pieces are uniform for even cooking.
2
In a shallow pot or large pan, combine the poaching water, sliced ginger, and scallion pieces.
Omtrent 1 min
3
Bring the poaching liquid to a gentle simmer over medium heat.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 2 min
8
In another small bowl, mix the cornstarch with the water to create a slurry.
Omtrent 1 min
9
Pour the sauce mixture into a small saucepan and bring it to a simmer over medium heat.
Omtrent 2 min
10
Gradually whisk in the cornstarch slurry, stirring constantly, until the sauce thickens and becomes glossy.
Omtrent 1 min
Kokkens tips: Add a little at a time until desired thickness is reached.
11
Pour the hot vinegar sauce evenly over the poached fish.
Omtrent 1 min
12
Garnish with the finely julienned ginger.
Omtrent 1 min

Hold den god

Oppbevaring

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

Oppvarming

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.