West Lake Fish with Vinegar Sauce

(Last Updated on July 3, 2024 by Amiee)

Today’s main dish is West Lake Vinegar Fish.

West Lake Vinegar Fish, also known as West Lake Fish with Vinegar sauce , is a traditional dish in Hangzhou, famous for its unique sweet and sour taste and delicate fish texture. The history of West Lake vinegar fish can be traced back to the Southern Song Dynasty. According to legend, a chef at that time specially made this dish named after the West Lake in memory of a literati. Since then, West Lake Vinegar Fish has become a famous traditional dish in Hangzhou.

The West Lake vinegar fish has a delicate taste, the fish is fresh and tender, and the sweet and sour sauce has moderate sweetness and sourness, which can stimulate appetite without overpowering the deliciousness of the fish. Every bite leaves you with endless aftertaste.

INGREDIENTS

  • One Sea bass, 12 oz
  • Scallion, 1/2 oz
  • Ginger, 1/4 oz
  • Cooking wine, 1 tsp
  • Hot water for boiling fish

–For the vinegar sauce

  • Ginger, 1/2 oz
  • Vinegar, 2 tbsp
  • Light soy sauce, 2 tbsp
  • Dark soy sauce, 2 tsp
  • Cooking wine, 1 tsp
  • Salt, 1/2 tsp
  • Potato starch, 1 tsp
  • Water, 1 tbsp

Instructions

1. Cut half of the fish and make 4 cuts on the other half

2. Add hot water to a pot, bring to a boil, add fish, boil until cooked through.

3. Arrange the boiled fish on a plate.

4. Chop the ginger in a grinder.

5. Make vinegar sauce with ginger chopped, vinegar, light soy sauce, dark soy sauce, cooking wine, salt, potato starch, and water.

6. Add the vinegar sauce to a wok, bring to a boil, then drizzle over the fish.

7. The fish is ready.

West Lake Fish with Vinegar Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 1

Equipment

  • A wok for stir-frying
  • A pot for boiling

Ingredients
  

  • One Sea bass, 12 oz
  • Scallion, 1/2 oz
  • Ginger, 1/4 oz
  • Cooking wine, 1 tsp
  • Hot water for boiling fish
  • --For the vinegar sauce
  • Ginger, 1/2 oz
  • Vinegar, 2 tbsp
  • Light soy sauce, 2 tbsp
  • Dark soy sauce, 2 tsp
  • Cooking wine, 1 tsp
  • Salt, 1/2 tsp
  • Potato starch, 1 tsp
  • Water, 1 tbsp

Instructions
 

  • Cut half of the fish and make 4 cuts on the other half.
  • Add hot water to a pot, bring to a boil, add fish, boil until cooked through.
  • Arrange the boiled fish on a plate.
  • Make vinegar sauce with ginger chopped, vinegar, light soy sauce, dark soy sauce, cooking wine, salt, potato starch, and water.
  • Add the vinegar sauce to a wok, bring to a boil, then drizzle over the fish.
  • The fish is ready.

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