📝 About This Recipe
Hailing from the serene shores of Hangzhou, West Lake Vinegar Fish is a legendary pillar of Zhejiang cuisine, celebrated for its delicate balance of sweet and sour notes. This dish features grass carp poached to a silky, tender texture, draped in a glossy, dark mahogany glaze that highlights the natural sweetness of the fish. It is a refined culinary experience that embodies the 'fresh and crisp' philosophy of the Jiangnan region, offering a sophisticated interplay of ginger and aged black vinegar.
🥗 Ingredients
The Fish
- 1 piece Grass Carp (or Sea Bass/Walleye) (approx. 1.5 - 2 lbs, scaled and gutted)
- 2 tablespoons Shaoxing Rice Wine (for cleaning and marinating)
- 1/2 teaspoon Salt
Poaching Liquid
- 6-8 cups Water (enough to fully submerge the fish)
- 30 grams Ginger (sliced into thick rounds)
- 3 stalks Scallions (tied into a knot)
- 2 tablespoons Shaoxing Rice Wine
The Signature Vinegar Glaze
- 120 ml Chinkiang Black Vinegar (aged Chinese black vinegar is essential)
- 2 tablespoons Light Soy Sauce
- 4-5 tablespoons White Sugar (adjust to balance the acidity)
- 200 ml Fish Poaching Liquid (reserved from the pot)
- 2 tablespoons Ginger (very finely minced)
- 3 tablespoons Cornstarch (mixed with 3 tbsp water to make a slurry)
👨🍳 Instructions
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1
Prepare the fish by cleaning it thoroughly. Butterfly the fish from the back, keeping the belly intact so the fish can lay flat in two connected halves.
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2
Make 3-4 shallow diagonal slashes on the skin side of the fish to ensure even cooking and better sauce adherence. Rub with 2 tbsp Shaoxing wine and salt, then let rest for 10 minutes.
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3
In a large wok or wide shallow pan, bring the water, ginger slices, scallion knot, and Shaoxing wine to a gentle boil.
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4
Carefully slide the fish into the boiling water. The water should completely cover the fish. Immediately turn the heat down to a very low simmer.
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5
Poach the fish for exactly 3 minutes. The water should barely tremble; boiling too hard will break the delicate skin.
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6
Turn off the heat, cover the wok, and let the fish steep in the hot water for another 5-7 minutes depending on thickness. Check for doneness near the bone.
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7
While the fish steeps, prepare the sauce ingredients. Mix the black vinegar, soy sauce, and sugar in a small bowl.
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8
Carefully lift the fish out of the water using two large spatulas to keep it intact. Place it on a warmed serving platter, skin side up, and drain any excess water from the plate.
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9
Reserve 200ml of the poaching liquid. Strain it and pour it into a clean saucepan or small wok.
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10
Add the vinegar, soy sauce, and sugar mixture to the poaching liquid. Bring to a vigorous boil over medium-high heat.
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11
Taste the sauce; it should be bold, sweet, and tangy. Slowly whisk in the cornstarch slurry until the sauce thickens into a glossy, dark glaze that can coat a spoon.
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12
Stir in half of the finely minced ginger into the glaze at the last second to preserve its sharp aroma.
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13
Pour the hot, glossy glaze evenly over the fish, ensuring every inch is covered. The dark sauce against the white platter is the classic 'West Lake' look.
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14
Garnish with the remaining minced ginger scattered over the top and serve immediately while piping hot.
💡 Chef's Tips
Always use the freshest fish possible; since the cooking method is poaching, any lack of freshness will be immediately apparent. Do not overcook the fish; it should be just 'barely done' to maintain the signature silky texture that Zhejiang cuisine is famous for. Use authentic Chinkiang (Zhenjiang) vinegar; balsamic or white vinegar will not provide the correct depth of flavor or color. The sauce must be thick enough to 'hang' on the fish but not so thick that it becomes gelatinous; aim for the consistency of warm maple syrup. Traditional recipes often 'starve' the fish in clear water for two days before cooking to remove the muddy taste of carp; at home, simply ensure the belly lining is cleaned thoroughly.
🍽️ Serving Suggestions
Serve with a side of steamed Longjing Tea-infused rice to complement the Hangzhou theme. Pair with a light stir-fry of 'Shrimp with Longjing Tea Leaves' (Longjing Xiaren) for a complete Zhejiang banquet. An aged Shaoxing rice wine, served warm, is the traditional beverage of choice for this dish. Balance the richness of the glaze with a simple side of blanched bok choy or pea shoots. A pot of hot Dragon Well (Longjing) green tea serves as the perfect palate cleanser after the meal.