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 porcje
Cuisine: chinese
Ingredients: 300 g white fish fillet skinless, boneless; 10 g ginger sliced; 1 szt. scallion cut into large pieces; 4 szklanka water; 3 łyżka chinese black vinegar; 2 łyżka sugar; 1 łyżka soy sauce; 1 łyżka rice wine; 0,5 łyżeczka sesame oil; 1 łyżka cornstarch; 2 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 2
Trudność: Średni

Informacja o alergenach: może zawierać ryby, gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

300 gwhite fish fillet, skinless, boneless

for poaching

10 gginger, sliced
1 szt.scallion, cut into large pieces
4 szklankawater

sauce

3 łyżkachinese black vinegar
2 łyżkasugar
1 łyżkasoy sauce
1 łyżkarice wine
0,5 łyżeczkasesame oil

sauce slurry

1 łyżkacornstarch
2 łyżkawater

garnish

5 gginger, finely julienned

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.