Photograph of the finished West Lake vinegar fish

China · Cá giấm Tây Hồ

West Lake vinegar fish

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Grass carp Grass carp 1 kg
  • Photograph of Rice vinegar Rice vinegar 80 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Ginger Ginger 20 g
  • Photograph of Tapioca starch Tapioca starch 20 g
  • Photograph of Shaoxing Wine Shaoxing Wine 40 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the carp in half along the backbone, wash thoroughly, and pat dry.
  2. 2 Bring a large pot of water to a boil, add the fish and blanch over low heat for 5 minutes until just cooked, then remove and place on a plate.
  3. 3 Take a ladle of fish broth, add rice vinegar, sugar, soy sauce, crushed ginger, and Shaoxing wine.
  4. 4 Simmer the sauce for 2 minutes, then dissolve the cornstarch in water to thicken it.
  5. 5 Pour the hot sauce evenly over the fish, and serve immediately while the sauce is still glossy.
Start cooking