Fish in Vinegar Sauce

Name: Fish in Vinegar Sauce
Yield: Serves 4
Cuisine: China
Ingredients: 600 g/1 lb 5 oz carp or other whole firm-fleshed fish, cleaned; 25 g/1 oz fresh root ginger, chopped; 30 ml/2 tbsp Shaoxing wine or dry sherry; 600 g/1 lb 5 oz carp or other whole firm-fleshed fish, cleaned; 750 ml/1¼ pints/3 cups boiling water; 5 ml/1 tsp sugar; ½ leek, white part only, thinly sliced; 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp dark soy sauce; 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp rice vinegar; 15 ml/1 tbsp cornflour/cornstarch

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Hangzhou restaurant chefs are purists and will only serve fish caught from the famous West Lake. The Chinese also make a distinction between freshwater and saltwater fish, since there is an intrinsic difference in taste. The most popular West Lake fish is the grass carp or mirror carp, which has a delicate flavour. You can use any fresh fish.

Ingredients

Asia
China
Shanghai
Fish course
Pescatarian

Ingredients

Method