West Lake Fish in Vinegar Sauce

Name: West Lake Fish in Vinegar Sauce
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 grass carp or similar white fish (about 700g), split in half; A thumb of ginger, finely chopped; 2 tbsp Shaoxing wine; 3 tbsp Zhenjiang black vinegar and 2 tbsp soy sauce; 3 tbsp sugar; 1 tbsp cornflour mixed with water

西湖醋鱼/she-hoo TSOO-yoo/

Also known as: Xihu Cuyu, West Lake Vinegar Fish, Hangzhou Vinegar Fish

About this dish

Freshwater fish gently poached and covered in a glossy sweet and sour sauce of Zhenjiang vinegar, sugar and ginger.

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Ingredients

🐟1 grass carp or similar white fish (about 700g), split in half

🫚A thumb of ginger, finely chopped

🍶2 tbsp Shaoxing wine

🫙3 tbsp Zhenjiang black vinegar and 2 tbsp soy sauce

🍬3 tbsp sugar

🌽1 tbsp cornflour mixed with water

Method

Serves 2

Bring a large pan of water to the boil with some ginger.

Poach the fish gently for 3–4 minutes until just cooked, then lift it onto a plate.

Heat some of the poaching liquid with the wine, soy, sugar and vinegar.

Thicken with the cornflour mix until glossy.

Pour the sauce over the fish and sprinkle with chopped ginger.

✓ What Makes it Authentic

Xihu cuyu is one of Hangzhou's most famous dishes, traditionally made with grass carp from West Lake.

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