dinner · dairy-free
West Lake vinegar fish
Hangzhou's poached whole fish draped in glossy sweet-sour black vinegar sauce.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Poach fish gently in water with ginger and scallion 5–6 minutes, until it flakes easily (63°C (145°F)).
-
2
Lift onto a platter.
-
3
Bring sauce ingredients to a boil, using 240 ml of the poaching liquid.
-
4
Thicken with slurry until glossy.
-
5
Pour over the fish and top with ginger.
