West Lake Vinegar Fish
Select a fresh grass carp at the aquatic products stall and pair it with the commonly available balsamic vinegar at home. The fish is delicious and the soup is thick. A cost-effective and delicious West Lake vinegar fish is thus completed.
What is West Lake vinegar fish?
West Lake vinegar fish is a traditional famous dish in Hangzhou. This dish is closely connected with the scenery of West Lake and is a representative of Hangzhou's food culture. Grass carp is the main ingredient, and it is seasoned with vinegar and sugar to create a sweet and sour taste. This dish has a beautiful appearance, white fish flesh, rich soup, and a moderate sweet and sour taste.
The production characteristic lies in the selection of live grass carp, with unique cutting and slicing methods, which not only maintain the integrity of the fish shape but also make it flavorful. The cooking process pays attention to heat control. First, it is cooked in hot water, then seasoned with vinegar and sugar, and finally thickened to ensure the tenderness of the fish.
Required ingredients and substitutes
Main ingredients
Grass carp: tender meat, few bones and easy to handle, the best choice for traditional vinegar fish.
Supplementary ingredients
Ginger powder: provides spicy flavor, removes fishy smell and enhances freshness, adding layering.
Scallion segments: embellishment, adds fragrance and enhances the overall flavor.
Coriander: embellishment, adds flavor and color.
Seasonings
Cooking wine: removes fishy smell and enhances freshness, making the fish more delicious.
Soy sauce: provides salty and fresh taste, making the color more attractive.
White sugar: balances the sour taste of vinegar and makes the taste more harmonious.
Vinegar: the finishing touch, giving the classic vinegar fish characteristics.
Water starch: thickens and makes the soup rich.
Sesame oil: enhances the aroma and makes the flavor more rounded.
Substitutes
Grass carp: perch or carp can be substituted, but you need to pay attention to controlling the heat.
Vinegar: rice vinegar can be used instead of Zhenjiang vinegar, the taste is slightly different.
Cooking wine: can be replaced with yellow wine or white wine, and the amount can be adjusted appropriately.
Water starch: Corn starch can also be used, with similar effects.
Sesame oil: Sesame oil can be used as a substitute to maintain the aroma.
What does vinegar do in fish?
Vinegar mainly removes the fishy smell, softens fish bones, and adds a sweet and sour taste. The most commonly used vinegar in ordinary households is rice vinegar, and the dosage is about 50 milliliters.
The timing of adding vinegar is crucial. Vinegar should be added after the fish is cooked. Do not add vinegar when cooking the fish, otherwise the fish will become old and tough. The ratio of vinegar to sugar should be coordinated. Generally, it is 1:1.2. In this way, the fish can maintain its freshness without being too sour.
During the cooking process, it can be found that vinegar can also make the fish flesh more tender. Especially for fish bones that children and the elderly are most afraid of, they will soften after soaking in vinegar juice for 15 minutes, making it safer to eat. If the vinegar fish is eaten the next day, the fish bones will be softer and the taste will be more flavorful.
Why are there two ways to cut fish?
For West Lake vinegar fish, the traditional cutting method is to make crisscross cuts on half of the fish body and slice the other half. The crisscross cut part seasons quickly and is easy to eat, while the sliced part can maintain the complete shape of the fish.
The cut part allows the seasoning to penetrate the fish more easily, so that each piece is evenly seasoned and does not taste hard. The sliced part allows the fish to remain intact and not fall apart, so that the whole fish can be displayed when served.
The combination of the two cutting methods makes this dish both beautiful and practical. You can choose different parts according to your personal preferences when eating. The cut part is suitable for the elderly and children because the meat is softer and more flavorful, while adults can enjoy the sliced part, which has a more layered taste.
INGREDIENTS
Main Ingredients
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·1 grass carp
Accessories
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·20g ginger
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·20g scallion
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·10g coriander
Seasonings
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·20ml cooking wine
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·20ml soy sauce
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·60g white sugar
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·50ml vinegar
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·10ml starch water
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·5g sesame oil
COOKING STEP
Step 1
Wash a fresh grass carp carefully. Use a kitchen towel to pad and split the fish in half. For one half of the fish body, make crisscross cuts every 3 centimeters. For the other half, make a cut from the abdomen to four-fifths of the way.
Step 2
Prepare 20 grams of ginger. Mince 10 grams of it and slice the other 10 grams. Cut 20 grams of green onions into sections. Ensure that the ingredients are fresh and complete.
Step 3
Pour 2000 milliliters of hot water into a pot and bring it to a boil. Add the prepared ginger slices and scallion sections. Then put in the processed grass carp and cook for about 2 minutes until the fish flesh changes color.
Step 4
When the fish flesh is completely cooked and changed color, carefully scoop out the fish with a strainer. After draining the water, place it neatly on the prepared dining plate.
Step 5
Leave 250 milliliters of fish soup in the pot. Add 20 milliliters of cooking wine, 20 milliliters of soy sauce, 60 grams of white sugar, 50 milliliters of vinegar and 10 grams of minced ginger. Stir well.
Step 6
Add 10 milliliters of starch water to the adjusted sauce and mix well. Then add 5 grams of sesame oil and continue cooking on medium heat.
Step 7
Continuously stir the sauce for 3 to 5 minutes until the soup gradually thickens. When scooped up with a spoon, it should flow down slowly. This is the appropriate cooking degree.
Step 8
Pour the cooked thick sauce evenly over the fish to ensure that each piece of fish flesh is covered with delicious soup.
Step 9
Finally, sprinkle an appropriate amount of fresh coriander for decoration. Then it can be served on the table to enjoy this classic West Lake vinegar fish.
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Recipe Variations
Welcome to try the following classic variations of the West Lake vinegar fish recipe:
Add osmanthus sauce: Add 10 grams of osmanthus sauce when pouring the sauce at the end, bringing the unique sweet fragrance of Jiangnan, which is just right when paired with the vinegar flavor.
Use lemon juice instead: Replace part of the vinegar with 30 milliliters of fresh lemon juice to add a fresh sour taste, suitable for summer consumption.
Add broad bean paste: Add 15 grams of broad bean paste when adjusting the sauce and combine it with pepper powder to bring a unique spicy and numbing flavor.
Pair with mushrooms: Place mushrooms such as shiitake mushrooms and enoki mushrooms around the fish to add umami and also absorb the delicious soup.
Change the main ingredient: You can use sea bass or mandarin fish instead of grass carp. The meat is more tender and suitable for formal occasions.
Serving Suggestions
Staple food pairing: Choosing white rice is the most traditional option as it can fully absorb the delicious fish soup. You can also try pairing it with steamed buns or noodles. Steamed buns are suitable for dipping in the soup, while noodles can perfectly blend with the fish.
Vegetable pairing: Recommended stir-fried green vegetables such as pakchoi or spinach can neutralize the sweet and sour taste of the fish. Cold cucumbers or tomatoes are also good choices as they can add a refreshing taste.
Soup pairing: Choose light soups such as West Lake water shield soup or winter melon and pork rib soup to balance the overall taste.
Eating method: It is recommended to taste the original flavor of the fish first and then eat it by dipping it in the soup. You can gently peel the fish meat from the fish bones with chopsticks to avoid getting stuck by bones. The soup can be poured on rice and eaten together. Don't waste it.
Optimal eating temperature: West Lake vinegar fish tastes best at 60-70 degrees Celsius. Too hot will affect the taste, and too cold will lose its freshness. It is recommended to eat it while it is hot, but don't start eating immediately. Waiting for a while is better.
FAQs:
Soup adhering to the wall method: Insert a spoon into the soup and then take it out. Pay attention to the state of the soup on the spoon. Under normal circumstances, the soup should be able to adhere to the surface of the spoon relatively evenly, flow slowly, and form a thin liquid film. This is the manifestation of appropriate thickness.
Soup dripping method: Slowly pour the soup in the spoon. A speed of 3 to 4 drops per second is the most ideal. If the dripping speed is too fast, it means the soup is too thin and needs to continue heating to thicken. If the soup flows down in a filamentous shape, it means it is too thick. At this time, some hot water should be appropriately added to adjust the thickness.
If it has been poured on the fish, you can scoop up some clear soup with a spoon. After heating, add an appropriate amount of white sugar and mix well, and then pour it on the fish again. The original sour soup can be poured out a little bit, but not all of it, so as not to affect the taste.
When making this dish, it is best to put less vinegar first, because it is easy to add acidity but troublesome to reduce acidity. When cooking, you can add 40 milliliters of vinegar first. Taste it and then decide whether it needs to be added to 50 milliliters as in the recipe.
Before handling the fish, refrigerate the fish in the refrigerator for 15 to 20 minutes to make the fish body slightly harder and easier to operate. But the time should not be too long, otherwise the fish meat will lose its elasticity and become tough.
The knife should be sharp. When cutting the fish, the movements should be steady and accurate. For example, when making crisscross cuts, cut neatly and avoid repeatedly cutting and pulling the fish meat.
When cooking fish, there should be plenty of boiling water. Use a strainer to hold the fish and slowly put it in. Do not throw it directly to prevent the fish from being damaged by colliding with the pot wall. Avoid frequently turning the fish body during cooking and let the fish be heated and cooked in a stable state.
When the dried red chili peppers are heated later, the spiciness seeps out slowly, adding a light spicy layer to the dish. If you prefer a more evenly distributed spiciness effect, you can also use a little chili powder. It can be finely dispersed in the soup.
However, you must always pay attention to the amount of chili peppers. One more point is easy to cover up the tenderness of the fish and the sweet and sour taste. One less point lacks that unique spicy charm. Only by precisely controlling can this unique-flavored and balanced sour and spicy innovative vinegar fish be achieved.
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