Dish
West Lake Vinegar Fish
Fish in vinegar sauce
The fish is first steamed, then topped with a sauce made with vinegar, sugar, soy sauce, and ginger. The dish is typically garnished with scallions and cilantro.
Origins and history
West Lake Vinegar Fish originated in Hangzhou, China, and is named after the famous West Lake in the city. The dish has been popular for over a thousand years and is considered a classic of Hangzhou cuisine.
Dietary considerations
Gluten-free if made with gluten-free soy sauce.
Variations
Variations of the dish may include different types of fish or variations on the sauce. Some recipes call for the addition of garlic or chili peppers for added flavor.
Presentation and garnishing
The dish is typically served on a large platter with the fish in the center and the sauce poured over the top. Garnish with scallions and cilantro for added color and flavor.
Tips & Tricks
To ensure the fish stays moist and tender, be careful not to overcook it during the steaming process.
Side-dishes
Steamed rice is a common side dish for West Lake Vinegar Fish. A simple vegetable stir-fry or steamed greens can also be served alongside the dish.
Drink pairings
A light white wine pairs well with West Lake Vinegar Fish, such as a Pinot Grigio or Sauvignon Blanc.
Delicious West Lake Vinegar Fish recipes
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