China

Xihu Cu Yu

Name: Xihu Cu Yu
Total time: 40 min
Yield: 2
Cuisine: China
Ingredients: 600 g Freshwater fish (whole); 3 tbsp Black rice vinegar; 2 tbsp Sugar; 1 tbsp Soy sauce; 1 piece Ginger; 1 tbsp Cornstarch

West Lake fish in sweet-sour sauce

Xihu cu yu - "West Lake vinegar fish" - is a classic specialty from Hangzhou, named after the famous West Lake.

A whole freshwater fish is gently poached and coated in a glossy sweet-and-sour sauce of black vinegar and sugar.

Servings2

Time40 min

LevelAdvanced

Ingredients

Freshwater fish (whole)600 g
Black rice vinegar3 tbsp
Sugar2 tbsp
Soy sauce1 tbsp
Ginger1 piece
Cornstarch1 tbsp

★ = available authentic in the Asia Boutique

Preparation

Gently poach the fish with ginger until just done.
Bring vinegar, sugar and soy sauce to a boil.
Thicken with starch into a glossy sauce.
Carefully lift the fish onto a platter.
Pour over the sweet-and-sour sauce.

Make it original

Black rice vinegar for xihu cu yu is in the Asia Boutique.

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