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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.
INGREDIENTS
Main Ingredients
- ·1 grass carp
Additional Ingredients
- ·20g ginger
- ·20g scallion
- ·10g coriander
Seasonings
- ·20ml cooking wine
- ·20ml soy sauce
- ·60g white sugar
- ·50ml vinegar
- ·10ml starch water
- ·5g sesame oil
DIRECTIONS
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.