Name: West Lake Fish
Yield: Serves 3 to 4 as a Main Course.
Cuisine: China
Ingredients: 1 tablespoon Shaoxing wine or dry sherry; 1 tablespoon dark soy sauce; 1 whole rock cod or carp, about 2½ pounds, cleaned, scaled, and gutted; 2 slices fresh ginger root; ½ cup chicken broth; 3 tablespoons peanut oil; ¼ cup tree ears, soaked, rinsed, stems removed, shredded, and stir-fried; Salt to taste; ¼ cup chinkiang vinegar, or ⅓ cup cider vinegar or British malt vinegar; 1½ pounds spinach, stir-fried; 2 tablespoons minced fresh ginger root; ¼ cup Chinese brown rock sugar or regular brown sugar; 2 scallions; 3 tablespoons minced Smithfield ham