Xi Hu Cu Yu (west Lake Vinegar Fish)
Xi Hu Cu Yu, also known as West Lake Vinegar Fish, is a classic dish from Zhejiang Cuisine, known for its fresh and delicate flavors.
Ingredients
- 500g freshwater fish fillets
- 2 tablespoons soy sauce
- 3 tablespoons Chinkiang vinegar
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 thumb-sized ginger, julienned
- 2 green onions, chopped
- 1 red chili, sliced (optional)
- Salt to taste
Instructions
- Pat the fish fillets dry with paper towels and cut them into bite-sized pieces. Season with salt and set aside.
- In a small bowl, mix together soy sauce, Chinkiang vinegar, and sugar to make the sauce. Set aside.
- In another bowl, mix the cornstarch with 3 tablespoons of water to make a slurry.
- Heat the vegetable oil in a wok or skillet over medium-high heat. Add the fish pieces and fry until golden brown. Remove and drain on paper towels.
- Remove excess oil from the wok, leaving about 1 tablespoon. Add the garlic, ginger, green onions, and red chili (if using). Stir-fry until fragrant.
- Pour in the sauce mixture and bring to a simmer. Add the fried fish pieces back into the wok.
- Give the cornstarch slurry a quick stir and pour it into the wok. Stir gently to coat the fish with the thickened sauce.
- Transfer the Xi Hu Cu Yu to a serving dish 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
- 25g
- Fat
- 15g
- Carbohydrates
- 5g
Supplies
Wok or skillet Cutting board Knife Bowls Measuring spoons Measuring cups
Tools
Frying pan Spatula Paper towels
Serving suggestions
Serve Xi Hu Cu Yu with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For the best flavor, use fresh fish and adjust the amount of vinegar and sugar to suit your taste preferences.
Cost
$15