West Lake Vinegar Fish

Ingredients

• 1 whole grass carp, sea bass or bream, about 700g, scaled and gutted
• 2 litres water
• 6 slices ginger
• 2 spring onions, halved
• 2 tbsp Shaoxing wine
• 4 tbsp Chinkiang black vinegar
• 3 tbsp caster sugar
• 1 1/2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp finely grated ginger, juice squeezed out and reserved
• 1/4 tsp fine salt
• 1 1/2 tbsp cornflour mixed with 3 tbsp cold water
• 1 tbsp finely shredded ginger, to garnish

Before you cook

• Split the fish along the back from head to tail, leaving the belly attached so it opens out flat like a book.
• Score the thicker flesh two or three times on each side so it cooks evenly.
• Grate two tablespoons of ginger and squeeze the pulp in your hand to collect the juice in a small bowl.
• Mix the black vinegar, sugar, both soy sauces, ginger juice and salt together in a jug.

Steps

1. Bring the water to the boil in a wide pan with the ginger slices, spring onions and Shaoxing wine.
2. Slide the opened fish into the water skin side up, keeping it flat.
3. Bring the water back to a bare simmer and poach the fish for three to four minutes, spooning liquid over its back as it cooks.
4. Test the thickest part with a chopstick; the flesh should part cleanly from the bone.
5. Lift the fish out with two spatulas and lay it on a warmed serving platter, discarding the aromatics.
6. Measure 200ml of the poaching liquid into a small pan and bring it to the boil.
7. Pour in the vinegar and sugar mixture and boil for one minute, stirring until the sugar has dissolved.
8. Stir the cornflour slurry and pour it in slowly, whisking until the sauce turns glossy and just coats a spoon.
9. Pour the hot sauce evenly along the length of the fish so it settles into every score.
10. Scatter over the shredded ginger and take the platter to the table immediately.