This traditional Chinese dish features tender freshwater bass gently poached in seasoned water to preserve its delicate texture. The fish is served with a vibrant, glossy sauce made from sugar, vinegar, soy sauce, and ginger, offering a perfect balance of sweet, sour, and savory flavors. It is an elegant yet simple meal that highlights the freshness of the fish, making it ideal for special dinners or when you want to impress guests with authentic home-style cooking. The result is a moist, flavorful piece of fish coated in a rich, aromatic sauce that complements steamed rice beautifully.
West Lake Fish
Description
This traditional Chinese dish features tender freshwater bass gently poached in seasoned water to preserve its delicate texture. The fish is served with a vibrant, glossy sauce made from sugar, vinegar, soy sauce, and ginger, offering a perfect balance of sweet, sour, and savory flavors. It is an elegant yet simple meal that highlights the freshness of the fish, making it ideal for special dinners or when you want to impress guests with authentic home-style cooking. The result is a moist, flavorful piece of fish coated in a rich, aromatic sauce that complements steamed rice beautifully.Ingredients
Directions
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Clean, gut, scale, and rinse the fish thoroughly. Pat dry.
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Make three diagonal cuts through the skin on each side of the fish to help it cook evenly and absorb flavor.
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Place the fish, sherry (or rice wine), and ginger slices into a kettle or large pot.
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Add enough water to completely cover the fish.
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Bring the water to a boil, then immediately cover the pot tightly and turn off the heat.
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Let the fish stand in the hot water for 15 minutes to poach gently.
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Meanwhile, in a small saucepan, combine sugar, vinegar, soy sauce, and mashed garlic (if using).
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Heat the sauce mixture over medium-high heat, stirring constantly until the sugar dissolves and the sauce begins to simmer.
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Add the cornstarch mixture to the sauce and cook, stirring, until the sauce thickens to a glossy consistency.
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If using garlic, remove the solid pieces from the sauce.
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Keep the sauce hot.
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Carefully remove the poached fish from the water using a slotted spoon.
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Drain the fish and gently pat it dry with paper towels.
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Place the fish on a serving plate.
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Pour the hot sauce over the fish immediately and serve.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 4.9kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions: If you cannot find freshwater bass, a small striped bass or even 2-3 bluegills can be used. Ensure the fish is fresh.
Vinegar: Chekiang vinegar is traditional for this Hangchow dish, but cider vinegar, white wine vinegar, or even a mild balsamic vinegar can be substituted if necessary.
Variation: For a more standard soy-sauce based flavor profile, reduce the sugar to 1 tablespoon, reduce vinegar to 2 tablespoons, increase soy sauce to 3 tablespoons, add 2 tablespoons of dry sherry to the sauce, and add 2 tablespoons of chicken broth to the sauce.
Safety: Ensure the fish is fully cooked by checking that the flesh is opaque and flakes easily with a fork.
Storage: Best served immediately. Leftover fish should be stored in an airtight container in the refrigerator for up to 2 days, though the sauce may separate upon reheating.
