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.

Xi Hu Cu Yu (west Lake Vinegar Fish)

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

  1. Pat the fish fillets dry with paper towels and cut them into bite-sized pieces. Season with salt and set aside.
  2. In a small bowl, mix together soy sauce, Chinkiang vinegar, and sugar to make the sauce. Set aside.
  3. In another bowl, mix the cornstarch with 3 tablespoons of water to make a slurry.
  4. 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.
  5. 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.
  6. Pour in the sauce mixture and bring to a simmer. Add the fried fish pieces back into the wok.
  7. Give the cornstarch slurry a quick stir and pour it into the wok. Stir gently to coat the fish with the thickened sauce.
  8. 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