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Westlake Poach Fish

(Xi Hu Cu Yu)

Regional Specialty Recipe

   

Ingredients:
1 Whole Fish 1 kg.
3 tablespoons dark vinegar
1 tablespoon sugar
2 g grinded ginger
1 teaspoon lite soy
2 tablespoons rice wine
1 teaspoon corn starch
3 teaspoons sesame oil

Preparations:

  1. Clean fish - de scale fish, remove gill and guts. Boil 2 1/2 inches of water in a large pot or wok. After the water boiled put in fish to be poached for 3 minutes. Make sure that the entire fish is immerse in the water.
  2. After 3 minutes reserve 2/3 of the fish soup for other application and leave 1/3 of the remainder fish soup in pot or wok, add in soy, rice wine grinned ginger for about 1 minute in low heat. Remove fish to a large plate. Add 2 to 3 tablespoons of water to the corn starch, blend well. Put the corn starch mixture into fish soup, add sugar, vinegar and bring the soup to a boil.
  3. Pour the fish soup over the fish in the plate. Add sesame oil and serve.

Serve 4 to 6.
 

Courtesy of Jiangsu Hengshun Vinegar, Jiangsu, China.