Steeping Whole Fish

Appears in

By Ken Hom

Published 1981

  • About
This is the Chinese equivalent of the popular French poached fish. The fish is lowered into boiling water, which is returned to a simmer; the heat then is turned off, and the fish finishes cooking in the gentle heat, leaving it especially succulent. A popular steeped fish dish known as West Lake Fish originated in Hangchow, which is famous for its fish-laden West Lake. The mildly sweet-and-sour sauce, typical of the region, is much more delicate than the usual sweet-and-sour sauce. A mild black bean sauce or a dipping sauce of soy sauce and vinegar could be used, too. Rock cod or carp is the favored fish for this dish, but if they are unavailable, try sea trout, red snapper, or mullet.