West Lake Fish in Vinegar Gravy
Hangzhou — Mother recipe · ar de en es fr it ja pt ru zh
A traditional dish of Zhejiang cuisine that tantalizes the taste buds with its unique blend of white fish, crunchy vegetables, and a sweet-sour sauce.
📷 Zheng Zhou — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 2 kg of white fish (such as carp or crucian)
- 1 red bell pepper
- 1 yellow bell pepper
- 3 green onions
- 50 g of chopped walnuts
- 1 teaspoon of brown sugar
- 2 tablespoons of rice vinegar
- 4 tablespoons of soy sauce
- 1/2 cup of vegetable broth
- extra virgin olive oil
Method
- Drain and clean the fish, then cut it into uniform pieces.
- Cut the bell peppers and green onions into thin strips.
- In a large pan, lightly fry the fish with some oil until golden; remove from heat and set aside.
- In the same pan, add the sliced vegetables and cook for 2-3 minutes until they are slightly tender but still crunchy.
- In a separate bowl, mix the vegetable broth with soy sauce, sugar, and rice vinegar to create an even sauce.
- Add the prepared sauce to the vegetables in the pan and simmer for 1-2 minutes.
- Reunite the fish with the vegetables, gently stir, and serve hot garnished with chopped walnuts.
The story
West Lake Fish in Vinegar Gravy is one of the signature dishes of Hangzhou's culinary tradition. Originating from West Lake in Zhejiang province, China, this dish leverages the freshness and delicacy of local fish to create a unique dining experience.
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