Xi Hu Cu Yu (west Lake Fish In Vinegar Sauce)
Xi Hu Cu Yu, or West Lake Fish in Vinegar Sauce, is a classic dish from Zhejiang Cuisine known for its sweet and sour flavors. This dish features tender fish fillets coated in a tangy vinegar sauce, making it a popular choice for a light and refreshing meal.
Ingredients
- 4 fish fillets (such as sea bass or carp)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons sugar
- 2 tablespoons Shaoxing wine
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
Instructions
- In a small bowl, mix together soy sauce, rice vinegar, sugar, Shaoxing wine, and cornstarch to make the sauce.
- Heat vegetable oil in a pan over medium heat. Add green onions, garlic, and ginger, and sauté for 1-2 minutes.
- Add the fish fillets to the pan and cook for 3-4 minutes on each side until golden brown and cooked through.
- Pour the sauce over the fish and bring to a simmer. Cook for an additional 2-3 minutes until the sauce thickens.
- Drizzle sesame oil over the fish and sprinkle with white pepper and salt.
- Transfer the fish to a serving platter and garnish with additional green onions, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 12g
- Carbohydrates
- 15g
Supplies
Frying pan Mixing bowls Cutting board Knife Serving platter
Tools
Stovetop
Serving suggestions
Serve the Xi Hu Cu Yu with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a more intense flavor, marinate the fish in the sauce for 30 minutes before cooking.
Cost
$20