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Savoring West Lake: The Art of Xi Hu Vinegar Fish

Elias Sterling Elias Sterling
Chinese FestivalLifestyle & Culture

West Lake Vinegar Fish, or Xi Hu Cu Yu, is an exquisite specialty hailing from the picturesque city of Hangzhou, embodying the refined artistry of Zhejiang Cuisine. This dish is celebrated for its distinctive preparation method, where the fish is immersed in clear water for a couple of days to naturally cleanse and enhance its flavor. Cooking involves poaching the fish without any oil, preserving its natural essence, and finishing it with a lustrous sweet-and-sour glaze. The result is a dish where the fish is as tender as crab, with a complex and invigorating taste profile.

West Lake Vinegar Fish

Ingredients

  • 1 Fresh Grass Carp (approximately 770g) or Sea Bass
  • 50g Fresh ginger (half sliced, half finely shredded for garnish)
  • 2 stalks Green onion, tied into a knot
  • 100ml Zhenjiang aromatic black vinegar
  • 85g White sugar
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons Cornstarch (mixed with water for slurry)
  • 1/2 teaspoon Salt
  • 500ml Water (for poaching)

Cooking Instructions

  • Step 1: Preparing the Fish

    • Begin by cleaning the fish thoroughly. Cut along its spine from head to tail, ensuring not to slice completely through, allowing it to lay flat in a butterfly style. Make some shallow diagonal cuts on the skin to facilitate even cooking.

    Fish Preparation

  • Step 2: Poaching Process

    • In a large wok, bring water to a rolling boil, adding ginger slices, green onion, and Shaoxing wine. Gently slide the fish into the simmering water. Reduce the heat and allow it to poach for about 3–5 minutes until perfectly cooked, maintaining its white, delicate meat.

    Poaching Fish

  • Step 3: Plating the Fish

    • Using a slotted spatula, carefully lift the fish out, ensuring it remains intact. Place it on a serving dish with the skin facing up. Reserve approximately 150ml of the poaching liquid for the sauce.

  • Step 4: Creating the Vinegar Glaze

    • In a clean saucepan, mix the reserved poaching liquid with black vinegar, sugar, soy sauce, and a pinch of salt. Bring to a gentle boil. Gradually add the cornstarch slurry, whisking steadily until the sauce achieves a rich, glossy consistency.

    Vinegar Glaze

  • Step 5: Final Touches

    • Carefully pour the hot vinegar glaze over the fish, ensuring it is thoroughly coated. Sprinkle with finely shredded ginger to add a fresh, piquant note.

    Final Glaze

Important Considerations

  • Oil-Free Tradition: True to its roots, West Lake Vinegar Fish is crafted without oil, relying on the fish’s natural oils and the depth of the glaze for richness.
  • Precise Poaching: Timing is crucial to maintain the fish’s tenderness. Remove it from heat as soon as the flesh turns opaque.
  • Glaze Consistency: The sauce should be thick enough to coat a spoon smoothly. If too thin, it will not adhere well; if too thick, it will appear lumpy.
  • Vinegar Selection: Opt for premium Zhenjiang black vinegar to capture the authentic, malty acidity that defines this dish’s Hangzhou essence.

Nutritional Information (Per Serving)

  • Calories: 215 kcal
  • Protein: 23 g
  • Fat: 4.7 g (Low fat due to poaching)
  • Carbohydrates: 21 g (Mainly from the glaze)
  • Sodium: 432 mg
  • Key Benefit: Provides lean protein and is easily digestible.

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