West Lake Fish in Vinegar Gravy Recipe - Authentic 杭帮菜 Cuisine | 西湖醋鱼

West Lake Fish in Vinegar Gravy

西湖醋鱼

West Lake Fish in Vinegar Gravy is Hangzhou's most iconic dish, dating back to the Southern Song Dynasty over 800 years ago. Traditionally made with grass carp from West Lake, the fish is starved for two days before cooking to remove any earthy taste. The dish features a glossy amber sweet-and-sour sauce that clings beautifully to the flaky fish.

What's Included

• Detailed step-by-step recipe with photos
• Complete ingredient list (Chinese + English)
• Chef tips and cooking secrets
• Difficulty: Medium
• Estimated time: 30-40分钟

Key Ingredients

• Grass carp 1 (about 750-1000g)
• Minced ginger
• Vinegar (Zhenjiang vinegar)
• White sugar
• Soy sauce (light & dark)
• Cooking wine (Shaoxing wine)
• Scallion segments
• Ginger slices

Quick Overview

1. 草鱼去鳞、去腮、去内脏，清洗干净，沿脊背剖开成两片（雌雄两片），在雄片上划斜刀痕（雌片不打花刀），不要切断鱼皮。
2. 烧一锅清水，加入姜片、葱段、料酒，大火煮沸。
3. 将鱼皮朝上放入沸水中，大火煮3-4分钟至鱼眼突出、鱼鳍翘起，用筷子轻扎鱼颌下部能扎入即熟。

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