West Lake Fish in Vinegar Gravy Recipe

Fish: A whole fish, preferably fresh, is the star of this dish. Choose a mild-flavored fish like tilapia or carp.

Rice vinegar: Adds a tangy flavor that balances the sweetness and saltiness of the sauce.

Soy sauce: Provides a rich, umami taste that enhances the overall flavor.

Sugar: Adds a touch of sweetness to balance the vinegar's acidity.

Salt: Enhances the natural flavors of the ingredients.

Water: Used to create the sauce and simmer the fish.

Cornstarch: Mixed with water to thicken the sauce, giving it a glossy finish.

Green onions: Chopped and used as a garnish to add freshness and color.

Ginger: Sliced to infuse the oil with a warm, spicy aroma.

Garlic: Minced to add depth and a savory note to the dish.

Vegetable oil: Used for frying the fish and sautéing the aromatics.

When preparing fish for this dish, make sure to make deep diagonal cuts on both sides. This allows the flavors of the ginger, garlic, and sauce to penetrate the fish more effectively, ensuring a more flavorful and evenly cooked result.

• Whole fish - Substitute with tilapia fillets: Tilapia is a mild-flavored fish that can easily absorb the flavors of the dish, making it a suitable substitute.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and slight sweetness, making it a good alternative.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor to soy sauce.

• Sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a slight floral note to the dish.

• Salt - Substitute with sea salt: Sea salt has a similar salinity and can be used in the same quantity.

• Water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a similar thickening agent and is a good alternative for those avoiding corn.

• Green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a suitable substitute.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.

• Allow the fish to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the West Lake Fish in Vinegar Gravy to an airtight container. Ensure the container is large enough to hold the entire fish without breaking it.
• If you have leftover gravy, pour it over the fish in the container. This keeps the fish moist and flavorful.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. For longer storage, proceed to freezing.
• To freeze, wrap the container tightly with aluminum foil or plastic wrap to prevent freezer burn. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the fish in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the dish in a wok or skillet over medium heat. Add a splash of water or soy sauce if the gravy has thickened too much during storage.
• Stir gently to avoid breaking the fish apart. Heat until the fish is warmed through and the gravy is bubbling.
• Garnish with freshly chopped green onions before serving to revive the dish's vibrant appearance and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover fish in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 15-20 minutes until warmed through.
• For a quicker method, use a microwave. Place the fish on a microwave-safe plate, cover it with a microwave-safe lid or another plate to prevent splatters, and heat on medium power for 2-3 minutes. Check and stir the sauce halfway through to ensure even heating.
• If you prefer stovetop reheating, place the fish and sauce in a non-stick pan. Add a splash of water or broth to prevent drying out. Cover and heat on low to medium heat for about 5-7 minutes, stirring occasionally until heated through.
• For a more flavorful option, reheat the fish in a steamer. Place the fish on a heatproof plate, set it in the steamer, and steam for about 10 minutes or until thoroughly heated. This method helps retain the moisture and flavors of the dish.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying and deep-frying the fish evenly.

• Fish scaler: A tool used to remove scales from the fish before cooking.

• Chef's knife: Essential for making diagonal cuts on the fish and slicing ginger.

• Cutting board: A surface to safely prepare and cut the fish, ginger, and green onions.

• Measuring cups: Used to measure out the rice vinegar and water accurately.

• Measuring spoons: Necessary for measuring soy sauce, sugar, salt, and cornstarch.

• Mixing bowl: For combining the cornstarch with water to create a slurry.

• Spatula: To gently stir the fish and sauce without breaking the fish apart.

• Tongs: Useful for turning the fish to ensure it cooks evenly on both sides.

• Lid: To cover the wok and allow the fish to simmer properly.

• Serving plate: To present the finished dish attractively.

• Garlic press: Optional, but helpful for mincing garlic quickly and efficiently.

Prep ingredients ahead: Clean and cut the fish, slice the ginger, and mince the garlic in advance.

Use pre-made sauce: Mix the rice vinegar, soy sauce, sugar, salt, and water beforehand.

Quick thickening: Have the cornstarch mixture ready to add immediately when needed.

Efficient cooking: Heat the oil while prepping other ingredients to save time.

Garnish last: Chop green onions while the fish is simmering.