Exploring China by Ching-He Huang
Author:Ching-He Huang
Language: eng
Format: epub
ISBN: 9781446417980
Publisher: Ebury Publishing
Sweet and sour West Lake steamed carp
I first tried this dish when I visited Hangzhou in China years ago and I loved the simplicity of it. Traditionally, carp is used for this dish but you could use sea bass or sea bream. The fish is dressed with Shaoxing rice wine, then slathered in grated ginger and steamed. While it’s steaming, a delicious sauce using black rice vinegar and sugar is cooked in the wok to create a dark, rich, sweet and sour sauce, which is then poured over the cooked fish. Classic and tasty!
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