West Lake vinegar fish recipe

West Lake Fish in Vinegar Gravy: A Culinary Guide

West Lake Fish in Vinegar Gravy, a signature Hangzhou dish, balances tender fish with a sweet-and-sour sauce. Here’s a simplified guide to recreating it at home.

Ingredients: 1 fresh grass carp (about 1 kg), black vinegar, soy sauce, sugar, ginger, scallions, and rice wine.

Steps:

1. Prepare the Fish: Scale and gut the carp, then score both sides diagonally. Blanch in boiling water for 1–2 minutes until just cooked; drain and arrange on a platter.

2. Make the Sauce: Heat 2 tbsp oil in a wok. Sauté sliced ginger and scallions until fragrant. Add 3 tbsp black vinegar, 2 tbsp soy sauce, 4 tbsp sugar, and 1 tbsp rice wine. Simmer until the sugar dissolves, then thicken with 1 tsp cornstarch slurry.

3. Serve: Pour the hot sauce evenly over the fish. Garnish with extra scallions and a drizzle of sesame oil.

Tips: For the best flavor, use live carp and balance the sauce—too much vinegar overwhelms the fish. Serve immediately to enjoy the tender, flaky texture paired with the tangy, aromatic gravy. This dish embodies the delicate harmony of Zhejiang cuisine, making it a timeless favorite.