Chinese
West Lake Vinegar Fish
“The delicate balance of sweet and sour flavors dance upon the palate, reminiscent of West Lake's serene beauty.”
Grass Carp
Vinegar
Sugar
Ginger
Soy Sauce
Rice WineMedium40 min
Where it comes from
Originating from the picturesque West Lake in Hangzhou, this dish symbolizes the harmonious balance of nature and gastronomy, capturing the essence of Zhejiang's culinary artistry.
On the Palate
What goes into it
Proteins
Vegetables
How it's made
- 1
Clean and score the grass carp, ensuring deep incisions for flavor infusion.
- 2
Marinate the fish with ginger and rice wine to infuse aromatic notes.
- 3
Steam the fish until tender and flaky, preserving its moist texture.
- 4
Prepare a sauce by combining vinegar, sugar, soy sauce, and ginger, heating until the sugar dissolves.
- 5
Pour the sauce over the steamed fish, allowing it to absorb the flavors.
- 6
Serve immediately, garnished with fresh herbs if desired.
