West Lake Fish in Vinegar
西湖醋鱼
Hangzhou's most famous dish — grass carp gently poached then glazed with a silky sweet-vinegar sauce. Delicate, elegant, pure Zhejiang.
📋 Ingredients
What Is West Lake Fish in Vinegar?
💡 Ingredient Notes: West Lake Fish in Vinegar (西湖醋鱼, xī hú cù yú) is the signature dish of Hangzhou and a crown jewel of Zhejiang cuisine. A whole grass carp is gently poached to silky perfection, then glazed with a sweet-vinegar sauce that's translucent and glossy. The fish should be so tender it falls apart at the touch of chopsticks. Legend says it was created by a woman near West Lake who prepared it for her brother-in-law. The dish embodies Zhejiang cooking: fresh ingredients, delicate technique, elegant presentation, balanced sweet-sour flavor.
Ingredients You'll Need
The Fish
- 1 whole grass carp (about 1kg/2.2lbs), scaled and cleaned
- 1 tbsp Shaoxing wine
- 3 slices ginger
The Sauce
- 3 tbsp Zhenjiang vinegar (or Chinese black vinegar)
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch + 3 tbsp water
- 1 tsp grated ginger
- 2 scallions, finely chopped
📝 Instructions
Prepare the fish
Score the fish with 3-4 diagonal cuts on both sides. This helps it cook evenly and absorb flavor. Rub with Shaoxing wine.
Poach gently
Bring a large wide pan of water to a gentle simmer with ginger slices. Submerge the fish and poach at a bare simmer for 8-10 minutes — never boiling, or the flesh becomes tough. The fish is done when the eyes bulge and flesh flakes easily.
Make the sauce
In a small pan, combine vinegar, sugar, soy sauce, grated ginger, and ½ cup of the poaching liquid. Bring to a simmer. Add cornstarch slurry and stir until glossy and slightly thickened.
Glaze and serve
Carefully transfer the fish to a serving plate. Pour the hot vinegar sauce evenly over the top. Garnish with scallions. Serve immediately.
💡 Pro Tips
- 💡Never let the water boil — a bare simmer keeps the flesh silky and tender.
- 💡Grass carp is traditional but any fresh white fish works: sea bass, snapper, or trout.
- 💡The sauce should be sweet-sour balanced — adjust sugar and vinegar to taste.
📊 Nutrition Facts
❓ Frequently Asked Questions
What does it taste like? Sweet and sour, but elegant — not like sweet-and-sour pork. The vinegar is subtle, the fish is pure and fresh.
Can I use other fish? Yes — any firm white fish works. Traditionally grass carp, but sea bass or snapper are excellent substitutes.
