Entree: China – Zhejiang – 西湖醋鱼 ➤ Xīhú Cùyú (Sweet-and-sour lightly fried freshwater fish fillet in a glossy vinegar-sugar sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1 whole grass carp, about 2.5 lb (1.1 kg), scaled, gutted and butterflied
- 1 tsp (5 g) salt, plus additional to taste
- 2 tbsp (30 ml) Shaoxing wine
- 1 egg white
- 1/2 cup (60 g) cornstarch for dusting
- 3 cups (720 ml) vegetable oil for frying
- 3 tbsp (45 ml) Zhenjiang (Chinkiang) black vinegar
- 3 tbsp (38 g) granulated sugar
- 2 tbsp (30 ml) light soy sauce
- 3/4 cup (180 ml) chicken stock or water
- 1 tbsp (15 ml) Shaoxing wine (for the sauce)
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (6 g) minced fresh ginger
- 2 scallions (green onions), divided; 1 sliced for sauce, 1 cut into 2-inch pieces for frying oil flavor
- 2 tsp (6 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry

Instructions

1. Pat the butterflied fish dry and rub inside and out with 1 tsp salt and 2 tbsp Shaoxing wine; let sit 10 minutes. Gently loosen the fillets from the spine so the fish cooks evenly.
2. Beat the egg white lightly and brush over the fish on both sides; dust evenly with 1/2 cup cornstarch, shaking off excess.
3. Heat 3 cups vegetable oil in a wok or deep skillet to 350°F (175°C). Fry the scallion pieces briefly (10–15 seconds) then remove to infuse the oil. Fry the fish, skin side down first, until golden and crisp, about 4–6 minutes per side depending on thickness. Transfer to a warm platter.
4. Pour off all but about 1 tbsp (15 ml) of the frying oil into a separate pan; reserve. In a saucepan over medium heat add 1 tbsp vegetable oil and 1 tbsp minced ginger, sauté 30 seconds until fragrant.
5. Add 3 tbsp Zhenjiang vinegar, 3 tbsp sugar, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine and 3/4 cup (180 ml) chicken stock. Stir and bring to a low boil so the sugar dissolves and the flavors meld, about 2–3 minutes.
6. Stir the cornstarch slurry and add to the simmering sauce, stirring constantly, until the sauce thickens to a glossy, pourable consistency, about 30–60 seconds. Taste and adjust salt or sugar if needed. Add the sliced scallion and remove from heat.
7. Place the fried fish on a serving plate and spoon the hot vinegar sauce evenly over the top, allowing it to flow into the cavity and over the fillets.
8. Garnish with remaining scallion greens if desired and serve immediately with plain rice.