West Lake Fish Recipe |
Ingredients: Serves 4 |
Center part of grass carp (about 500g) ½ cup ginger shreds 2 stalks scallion 2 slices ginger Seasonings: 1 tablespoon wine 2½ cups soup stock or water 2 tablespoons soy sauce 3 tablespoons sugar 4 tablespoons vinegar ¼ teaspoon salt ½ teaspoon dark colored soy sauce Seasonings B: 2 tablespoons cornstarch paste a few drops of sesame oil |
Method: Buy the center part of fish, cut horizontally to two pieces, there will be 1 piece with big bones and 1 piece without big bones. Score a cut on each piece. Boil 4 cups of water with scallion sections and ginger slices. Put the fish with bones first, then put the other half after 10 seconds. Cook over low heat for 2 minutes. Remove both fish slices when they are cooked, place on a plate. Shred ginger, soak with ice water for a while, drain, squeeze dry and place on top of fish. Heat 2 tablespoons of oil, splash wine, then add soup stock right away, add other seasonings A, bring to a boil. Thicken with cornstarch paste, add sesame oil at last. Pour the sauce over fish. Serve. |
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