Chinese
Chinese - Zhejiang Zhe Cuisine
West Lake Fish Vinegar
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 800g grass carp, gutted and cleaned
- • 100ml black vinegar
- • 60g rock sugar
- • 2 tbsp Shaoxing wine
- • 1 tbsp light soy sauce
- • 3 slices ginger
- • 2 spring onions, cut into sections
- • 1 tbsp cornflour mixed with 3 tbsp water
- • 500ml water
Preparation Steps
1
Phase 1
Split the carp open along the belly and score the flesh.
2
Phase 2
Simmer the fish in water with ginger, spring onions, and Shaoxing wine for 8 minutes.
3
Phase 3
Transfer the fish to a platter, reserving the broth.
4
Phase 4
Simmer the black vinegar, rock sugar, and soy sauce with 300ml of the poaching broth.
5
Phase 5
Stir in the cornflour slurry until the sauce turns glossy.
6
Phase 6
Pour the sweet-sour sauce over the fish.
7
Phase 7
Serve immediately with shredded ginger on top.