Hangzhou West Lake Fish in Vinegar Gravy

Ingredients

• 1.5 lb Whole grass carp or sea bass, cleaned
• 3 tbsp Fresh ginger, half sliced, half minced
• 3 tbsp Shaoxing wine
• 4 tbsp Zhenjiang (black) vinegar
• 2 tbsp Soy sauce
• 3 tbsp Sugar
• 2 tsp Arrowroot powder (or cornstarch)
• 1 cup Chicken or fish stock
• 2 Scallions, cut into 2-inch lengths
• 1 tbsp Vegetable oil
• 1/4 tsp White pepper(optional)
• 1 sprig Cilantro, for garnish(optional)

Instructions

1. 1

   Score the fish diagonally 3 times on each side. Rub with 1 tbsp Shaoxing wine, a pinch of salt, and half the ginger slices. Let marinate 15 minutes during prep.

2. 2

   Bring a wide pan of water to a gentle simmer with the scallion pieces, remaining ginger slices, and 2 tbsp Shaoxing wine. Lower the fish in and poach gently 10-12 minutes until the flesh flakes at the thickest part.

3. 3

   Carefully lift the fish onto a warmed serving platter, discarding the poaching aromatics. Keep warm.

4. 4

   In a saucepan, combine the vinegar, soy sauce, sugar, minced ginger, and stock. Bring to a simmer. Slurry the arrowroot with 2 tbsp cold water and whisk in; simmer 2-3 minutes until glossy and thickened. Finish with white pepper and the oil.

5. 5

   Spoon the hot vinegar gravy over the fish, garnish with cilantro, and serve immediately with steamed rice.

6. 6

   Total active prep 30 minutes, cook 25 minutes including poaching and sauce.