West Lake fish in vinegar sauce
A whole grass carp, poached briefly and then bathed in a glossy, sweet-sour sauce of black vinegar, sugar and ginger.
What makes it west lake fish in vinegar sauce
- Grass carp, split and poached just until it flakes — never fried.
- A thickened sauce of black vinegar and sugar, sweet-sour and shiny.
- Ginger, often shredded fine over the top.
Where it comes from
Hangzhou tells a Song dynasty tale of a widowed sister-in-law who cooked fish this way for a young man seeking justice for his brother; like most such stories it's hard to pin down. What's certain is that it's the dish West Lake's restaurants are known for.
The fish is traditionally kept alive in clean water for a day or two before cooking, to rid it of any muddy taste.
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