Chinese
West Lake Vinegar Fish
A Hangzhou classic of tender poached grass carp dressed with a glossy sweet-sour vinegar sauce. The fish is cooked gently in seasoned water, then finished with an aromatic sauce sharpened with Zhenjiang vinegar.
Ingredients
- Whole grass carp or black carp, scaled and gutted1 small fish, about 600-700g
- Ginger20g, sliced
- Scallions2, cut into lengths
- Shaoxing wine2 tbsp
- Light soy sauce2 tbsp
- Dark soy sauce1 tsp
- Zhenjiang black vinegar3 tbsp
- Sugar2 tbsp
- Fine salt1/2 tsp, divided
- White pepper1/8 tsp
- Potato starch or cornstarch1 tbsp
- Water2 tbsp, for slurry
- Neutral oil1 tsp, optional for shine
Method
- Rinse the fish well, remove any blood from the cavity, and pat dry.
- Lay the fish flat and make 4 to 5 shallow diagonal cuts through the thick flesh on each side, keeping the skin intact.
- Bring enough water to cover the fish to a gentle boil in a wide wok or fish kettle, then add the ginger, scallions, Shaoxing wine, and 1/4 tsp salt.
- Lower the fish into the water, reduce the heat immediately, and poach at a bare simmer for 6 to 8 minutes, depending on thickness, until the flesh just turns opaque and lifts easily from the bone.
- Carefully lift the fish out with two spatulas, drain well, and place it on a warm serving platter.
- Strain 3/4 cup of the poaching liquid into a small wok or saucepan and bring it to a boil.
- Add the light soy sauce, dark soy sauce, sugar, remaining 1/4 tsp salt, and white pepper, stirring until the sugar dissolves.
- Mix the potato starch with 2 tbsp water to make a smooth slurry, then stir it into the boiling sauce a little at a time until glossy and lightly thickened.
- Turn off the heat and stir in the Zhenjiang vinegar, adding the optional neutral oil for a sheen.
- Pour the hot vinegar sauce evenly over the fish, especially into the scored cuts, and serve immediately with steamed rice.
Common questions
Can I substitute another fish for grass carp in West Lake Vinegar Fish?
Yes. Use a whole, mild, firm white fish that poaches well, like black carp, catfish, or even trout if smaller. Keep the skin on and adjust cooking time to thickness, not species.
How long should I poach the fish so it stays tender and doesn’t fall apart?
Poach at a bare simmer for about 6 to 8 minutes for a medium whole fish, longer only if very thick. The flesh should just turn opaque and lift cleanly from the bone, not boil hard.
What are the most common mistakes when making West Lake Vinegar Fish?
The biggest mistakes are overboiling the fish, skipping the blood rinse, and making the sauce too thick or too sour. Also avoid moving the fish too much while poaching, which can break the skin and flesh.
How should I store leftovers, and does the sauce keep separately?
Store fish and sauce separately if possible in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently until just warm, and warm the fish very lightly to avoid drying it out.
What should I serve with West Lake Vinegar Fish?
Serve it immediately on a warm platter, with extra sauce spooned over the fish. It pairs best with plain steamed rice and simple vegetables, since the sweet-sour glaze is meant to be the focus.