Chinese West Lake Fish In Vinegar Recipe

West Lake Fish In Vinegar 


One half-section piece of grass carp, approx. 2 lbs.



1 tsp salt

2 Tbsp lemon juice


1 stalk scallion, finely shredded

1 shredded red chili

3 slices young ginger

dash of wine


1 1/2tsp light soy sauce

1 1/2 Tbsp vinegar

Some rock sugar

1/2 tsp salt

2tsp wine

2 cups of chicken stock

some corn-starch water


pinch of sesame oil and ground pepper.


Wash fish, clean it inside out and blot dry, cut several shallow slits on the thickest part of fish, marinate with seasoning A for 10 mins.

Boil sufficient water to cover the fish, add in seasoning B, cover and turn to low heat, stew for 10mins, drain and set aside.

Heat seasoning C, turn off heat, mix well with seasoning D, pour it on top of the fish, sprinkle with shredded scallion and red chili to serve.

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