West Lake Fish Recipe

Free Recipe West Lake Fish

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for West Lake Fish Recipe

1 Fresh-water bass *
1 tb Dry sherry or rice wine
4 Ginger slices
Lots of water, boiling
-in a kettle
4 tb Sugar
6 tb Chekiang vinegar **
1 tb Soy sauce
1/4 oz Knob ginger
Juice of 1 garlic,mashed
2 tb Cornstarch

West Lake Fish Preparation

(sweet-sour Hangchow dish, adapted from Joyce Chen”s restaurant) * other fresh-water fish may be substituted; a small striper may be substituted in a pinch; look for 15-18 (1 1/2 to 2 lb) fish, preferably one you caught yourself. You could also probably use 2 or 3 bluegills ** substitute cider vinegar, white wine vinegar, or possibly balsamic Clean, gut, scale, and rinse fish. Cut through skin three diagonal cuts on each side like so /// . Put fish, sherry, and ginger slices into kettle of boiling water. Water should cover the fish. Cover tightly and immediately turn off heat. Let stand 15 min. Meanwhile, mix all the rest of the ingredients and cook over medium-high heat until sauce thickens. Remove garlic if used. Keep very hot. Remove fish carefully from water. Drain and gently pat dry. Pour boiling sauce over and serve immediately. Variation: cut sugar to 1 T; cut vinegar to 2 T. Increase soy sauce to 3 T; add 2 T dry sherry to sauce ingredients; add 2 T chicken broth to sauce ingredients. This obviously is no longer West Lake fish but a more standard soy sauce fish. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. mikeloo

Cooking Temperature:

Recipe Serves: 2

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