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.

Xi Hu Cu Yu (west Lake Fish In Vinegar Sauce)

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

  1. In a small bowl, mix together soy sauce, rice vinegar, sugar, Shaoxing wine, and cornstarch to make the sauce.
  2. Heat vegetable oil in a pan over medium heat. Add green onions, garlic, and ginger, and sauté for 1-2 minutes.
  3. Add the fish fillets to the pan and cook for 3-4 minutes on each side until golden brown and cooked through.
  4. Pour the sauce over the fish and bring to a simmer. Cook for an additional 2-3 minutes until the sauce thickens.
  5. Drizzle sesame oil over the fish and sprinkle with white pepper and salt.
  6. 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