West Lake Fish in Vinegar Sauce

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Cut the white fish fillet into 2-3 large pieces, about 1 inch thick.

   Ongeveer 2 min

   Tip van de kok: Ensure pieces are uniform for even cooking.

2. 2

   In a shallow pot or large pan, combine the poaching water, sliced ginger, and scallion pieces.

   Ongeveer 1 min

3. 3

   Bring the poaching liquid to a gentle simmer over medium heat.

   Ongeveer 5 min

   Tip van de kok: Do not let it come to a rolling boil.

4. 4

   Carefully add the fish pieces to the simmering poaching liquid.

5. 5

   Poach the fish for 5-7 minutes, or until it is cooked through and flakes easily.

   Ongeveer 7 min

   Tip van de kok: Cooking time will vary based on fish thickness. Avoid overcooking to keep the fish tender.

6. 6

   Gently remove the cooked fish from the pot and arrange it on a serving plate.

   Ongeveer 1 min

   Tip van de kok: Use a slotted spoon or spatula to prevent breaking the fish.

7. 7

   In a small bowl, whisk together the Chinese black vinegar, sugar, soy sauce, rice wine, and sesame oil for the sauce.

   Ongeveer 2 min

8. 8

   In another small bowl, mix the cornstarch with the water to create a slurry.

   Ongeveer 1 min

9. 9

   Pour the sauce mixture into a small saucepan and bring it to a simmer over medium heat.

   Ongeveer 2 min

10. 10

    Gradually whisk in the cornstarch slurry, stirring constantly, until the sauce thickens and becomes glossy.

    Ongeveer 1 min

    Tip van de kok: Add a little at a time until desired thickness is reached.

11. 11

    Pour the hot vinegar sauce evenly over the poached fish.

    Ongeveer 1 min

12. 12

    Garnish with the finely julienned ginger.

    Ongeveer 1 min