China · Hangzhou, Zhejiang
West Lake Vinegar Fish — Xi Hu Cu Yu (西湖醋鱼)
West Lake Vinegar Fish (Xi Hu Cu Yu) is a traditional Hangzhou specialty from Zhejiang province. Freshwater fish is gently poached and finished with a glossy black-rice-vinegar sauce—distinct from battered, deep-fried sweet-and-sour fish.
Recipe photo is being generated automatically.
AI-generated food image; recipe not independently kitchen-tested.
Ingredients
- 1 whole freshwater fish (about 800 g–1 kg), cleaned and scaled, such as grass carp; or 700 g fish fillets
- 4 slices ginger
- 3 scallions, cut into lengths
- 2 tbsp Shaoxing wine
- 4 tbsp Chinese black rice vinegar (Chinkiang vinegar)
- 2½ tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (optional, for color)
- 150 ml fish poaching liquid or water
- 1½ tsp cornstarch mixed with 2 tbsp cold water
- Salt, to taste
How to make West Lake Vinegar Fish
- Rinse the cleaned fish and pat dry. If using a whole fish, score both sides shallowly for even cooking. Lightly season with salt.
- Bring a wide pot of water to a gentle simmer with ginger, scallions and Shaoxing wine. Lower the fish into the water and poach gently, without a rolling boil, for about 10–15 minutes depending on thickness, until the thickest part reaches 63°C (145°F). Remove carefully to a warm platter.
- In a small saucepan combine black rice vinegar, sugar, light soy sauce, optional dark soy sauce and 150 ml of the fish poaching liquid. Simmer for 2–3 minutes, adjusting the sweet-sour balance to taste.
- Stir the cornstarch slurry and drizzle it into the simmering sauce, stirring until lightly thickened and glossy.
- Pour the hot sweet-and-sour vinegar sauce over the poached fish. Serve immediately with steamed rice.
Cooking tips
Grass carp is commonly used traditionally; another fresh mild freshwater fish also works. Keep the poaching water below a rolling boil so the fish stays intact. Cook fish to 145°F (63°C).