西湖醋鱼
West Lake Vinegar Fish
⏱️ Prep: 5 min🔥 Cook: 12 min⏰ Total: 17 minMEDIUM
DFNFGF
🛒 Available at: Whole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 500 g | whole fish (trout or bass)草鱼 | — | rainbow trout |
| 45 ml | Chinkiang vinegar镇江香醋 | — | — |
| 30 g | sugar白糖 | — | — |
| 15 ml | soy sauce酱油 | — | — |
| 14 g | fresh ginger生姜 | julienned | — |
Instructions
1
Poach and glaze(15 min)
Poach fish in gently simmering water with ginger 8 min. Remove carefully. In a separate pan, simmer vinegar, sugar, soy, and 1/4 cup of the poaching liquid until syrupy. Pour over fish. Garnish with fresh ginger strips.
Pro Tips for Western Kitchens
The fish should be poached, not boiled. The water should barely tremble — aggressive bubbling breaks the delicate flesh.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
260
Calories (kcal)
32
Protein (g)
12
Carbs (g)
8
Fat (g)
0
Fiber (g)
420
Sodium (mg)