West Lake Fish

Name: West Lake Fish (Hsi hu ts’u yü)
Cuisine: Chinese
Ingredients: 1 live fish (carp or any fresh water fish); 1 live fish (carp or any fresh water fish); 1 live fish (carp or any fresh water fish); 4 tablespoon brown vinegar; 2 teaspoon salt; 2 teaspoons brown food color (optional); ½ cup shredded young ginger; 3 tablespoons lotus root starch or cornstarch; 2 green onions; 2 tablespoons soy sauce; 3 tablespoons lotus root starch or cornstarch; 1 tablespoon sesame oil; 3 tablespoons sugar; 4 tablespoons lard (or oil); 4 tablespoons lard (or oil); 1 tablespoon wine; 2 cups soup stock

Hsi hu ts’u yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 live fish (carp or any fresh water fish)
2 teaspoon salt
4

Asia
Taiwan
Kiangsu
Fish course
Pescatarian

Method

Kill fish by striking a blow on the head (do not remove head), scale and clean. Split it lengthwise from gills down without cutting through the back. Chop the large bones into sections.
Put the fish in boiling water with some green onion and ginger, cook about 2 minutes over medium heat until the fish is done (when the eyes pop out). Remove the fish from pan an