West Lake Vinegar Fish stands as a celebrated emblem of Hangzhou’s culinary heritage. This exquisite dish captures the essence of Zhejiang Cuisine, renowned for its traditional elegance and balance of flavors. The preparation of this dish is a testament to meticulous craftsmanship—beginning with the fish, which is immersed in pristine water for several days to ensure a clean taste. Poaching, rather than frying, preserves its delicate natural flavor. The crowning touch is a luscious, sweet-and-sour glaze that envelops the tender fish, offering a taste experience that is both refined and invigorating.

Ingredients Needed

• 1 Fresh Grass Carp (around 720g) or Sea Bass
• 50g Fresh ginger, half sliced and half shredded for garnish
• 2 stalks Green onion, tied into a knot
• 100ml Zhenjiang aromatic black vinegar
• 75g White sugar
• 1 tablespoon Light soy sauce
• 1 tablespoon Shaoxing wine
• 2 tablespoons Cornstarch mixed with water for slurry
• 1/2 teaspoon Salt
• 500ml Water for poaching

Cooking Steps

• Step 1: Preparing the Fish

• Clean the fish comprehensively. Make an incision along the spine, ensuring not to cut through completely, allowing the fish to lay flat. Add a few shallow cuts on the skin to help even cooking.

  

• Step 2: Poaching Method

  • Boil water in a large wok with ginger slices, green onion, and Shaoxing wine. Gently add the fish, reduce to a simmer, and cook for approximately 4 minutes until just done. The flesh should be white and tender.

    

• Step 3: Arranging the Fish

  • Carefully remove the fish from the water with a slotted spatula, maintaining its shape. Place it on a serving dish with the skin facing upwards. Retain about 150ml of the poaching liquid for the sauce.

• Step 4: Crafting the Vinegar Sauce

  • In a clean pan, combine the reserved poaching liquid, black vinegar, sugar, soy sauce, and a pinch of salt. Bring to a boil, then slowly blend in the cornstarch slurry, stirring continuously until the sauce becomes a thick, glossy glaze.

    

• Step 5: Final Touch

  • Evenly pour the hot vinegar glaze over the fish, ensuring full coverage. Top with finely shredded ginger to introduce a fresh, aromatic contrast.

    

Essential Tips

• Oil-Free Tradition: True to its origins, this dish uses no oil. The richness is derived from the fish’s natural oils and the intricate vinegar glaze.
• Perfect Poaching: Timeliness is crucial. Remove the fish just as the flesh turns opaque to maintain its tenderness.
• Glaze Consistency: Achieve a ‘coat the spoon’ thickness for the sauce. It should be smooth and cling perfectly to the fish.
• Vinegar Selection: Opt for premium Zhenjiang black vinegar for its distinctive malty flavor, a key to the dish’s authentic taste.

🧪Nutritional Information (Per Serving)

• Calories: 205 kcal
• Protein: 21 g
• Fat: 4 g
• Carbohydrates: 19 g
• Sodium: 410 mg
• Key Benefit: Provides a high source of lean protein and is gentle on digestion.