West Lake Fish in Vinegar, also known as Xihu Cuyu, is a renowned Hangzhou cuisine dish that showcases the delicate flavors and cooking techniques of Zhejiang Province in China. This dish is named after the beautiful West Lake in Hangzhou and is characterized by its tender fish fillets, tangy vinegar sauce, and fragrant aroma. In this article, we’ll guide you through the steps to make this classic dish, highlighting the essential ingredients, cooking techniques, and tips to ensure your West Lake Fish in Vinegar is authentic and delicious.
Understanding West Lake Fish in Vinegar
West Lake Fish in Vinegar is a perfect example of Zhejiang cuisine’s emphasis on freshness, subtle flavors, and beautiful presentation. The dish features grass carp (or sometimes carp or catfish), which is steamed or poached to preserve its tenderness and then served with a vinegar-based sauce. The sauce is a blend of rice vinegar, sugar, soy sauce, ginger, and scallions, creating a harmonious balance of sweet, sour, and savory flavors.
The traditional method of preparing West Lake Fish in Vinegar involves steaming the fish fillets and serving them with the sauce poured over the top. However, some variations include lightly frying the fish before serving to add a layer of crispiness. Regardless of the cooking method, the key to success lies in the freshness of the fish and the balance of flavors in the sauce.
Ingredients for West Lake Fish in Vinegar
Here’s a list of the ingredients you’ll need to make West Lake Fish in Vinegar:
Fresh grass carp (about 1.5 to 2 pounds), scaled, gutted, and cleaned. Alternatively, you can use carp or catfish.
Sauce Ingredients:
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (optional, for added flavor)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Aromatics:
- 1-inch piece of ginger, sliced into thin matchsticks
- 2 scallions, sliced into thin matchsticks
- A few slices of red chili pepper (optional, for garnish)
Other:
- Salt
- White pepper
- Vegetable oil for frying (if using the frying method)
- Fresh cilantro or parsley for garnish (optional)
Preparing the Fish
Before you begin cooking, it’s important to prepare the fish properly:
Scaling and Cleaning: Ensure the fish is scaled, gutted, and cleaned thoroughly. Remove any scales, fins, and internal organs. Rinse the fish under cold running water to remove any blood or impurities.
Filleting the Fish: West Lake Fish in Vinegar is traditionally prepared with fish fillets. If you’re not confident in filleting the fish yourself, you can ask your fishmonger to do it for you. Cut the fish into two fillets, removing the backbone and any large bones.
Scoring the Fish: To help the fish cook evenly and absorb flavors, make diagonal cuts on both sides of the fillets, spacing them about 1/2 inch apart. Don’t cut too deeply; you want to avoid piercing the skin.
Seasoning: Rub a little salt and white pepper onto the fish fillets to season them. Set them aside while you prepare the sauce.
Making the Vinegar Sauce
The sauce is the heart of West Lake Fish in Vinegar. Here’s how to make it:
Combine Ingredients: In a small saucepan, combine the rice vinegar, sugar, soy sauce, Shaoxing wine (if using), and sesame oil. Stir well to ensure the sugar is dissolved.
Simmering the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
Thickening the Sauce: Add the cornstarch slurry (cornstarch mixed with water) to the sauce and stir continuously until the sauce thickens to your desired consistency. Be careful not to overcook, as the sauce can become gluey if it’s overheated.
Adjusting Seasoning: Taste the sauce and adjust the seasoning with more sugar, vinegar, or soy sauce if necessary. The sauce should be balanced, with a slightly tangy sweetness and a hint of soy sauce flavor.
Adding Aromatics: Remove the sauce from the heat and stir in the sliced ginger and scallions. Let the sauce cool slightly before using.
Cooking the Fish
Now it’s time to cook the fish. There are two main methods: steaming and frying. We’ll provide instructions for both.
Steaming Method
Preparing the Steamer: Fill a steamer pot with water and bring it to a boil. If you don’t have a steamer, you can use a pot with a steaming rack or even a colander placed over a pot of boiling water.
Placing the Fish: Line the steamer basket with parchment paper or banana leaves to prevent sticking. Arrange the fish fillets on the lined basket, skin side down, making sure they don’t overlap.
Steaming the Fish: Place the steamer basket over the boiling water, cover the pot, and steam the fish for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Resting the Fish: Carefully remove the steamed fish from the steamer and let it rest for a few minutes before serving. This allows the juices to redistribute, making the fish even more tender.
Frying Method (Optional)
Preparing the Fish for Frying: Pat the fish fillets dry with paper towels to remove any excess moisture. This will help the fish form a crispy crust when fried.
Heating the Oil: Pour enough vegetable oil into a frying pan or wok to cover the bottom and heat it over medium-high heat until it reaches about 350°F (175°C).
Frying the Fish: Carefully place the fish fillets in the hot oil, skin side down if using fillets with skin. Fry for about 3-4 minutes on each side, or until the fish is golden brown and crispy. Use a spatula to gently flip the fish to avoid breaking it.
Draining the Fish: Remove the fried fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
Serving West Lake Fish in Vinegar
Now that the fish and sauce are ready, it’s time to serve your West Lake Fish in Vinegar.
Plating the Fish: Arrange the cooked fish fillets on a serving platter, skin side down if applicable. For a more traditional presentation, you can garnish the fish with sliced red chili peppers and fresh cilantro or parsley.
Pouring the Sauce: Carefully spoon the vinegar sauce over the fish fillets, ensuring the sauce covers the fish evenly. The sauce should add a bright, tangy flavor to the tender fish.
Serving: Serve the West Lake Fish in Vinegar immediately while it’s hot. It’s often enjoyed with steamed rice, as the sauce complements the flavors of the rice perfectly.
Conclusion
West Lake Fish in Vinegar is a classic Hangzhou dish that combines tender fish fillets with a tangy, sweet, and savory sauce. By following the steps outlined in this article, you can create an authentic version of this dish at home. Remember to use fresh, high-quality ingredients, especially the fish, and pay attention to the balance of flavors in the sauce. Whether you choose to steam or fry the fish, the result will be a beautiful, delicious dish that showcases the essence of Zhejiang cuisine. Enjoy your cooking, and savor every bite of this timeless classic!
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