Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1 tbsp. Chinese five spice powder
- 1 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet
- Mixing bowl
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into bite-sized pieces and season with salt and pepper.
2. In a mixing bowl, combine the Chinese five spice powder and cornstarch. Dredge the fish pieces in the mixture, shaking off any excess.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the fish pieces and cook for 2-3 minutes on each side, until golden brown and crispy. Remove the fish from the skillet and set aside.
4. In the same skillet, add the minced garlic and ginger and sauté for 1-2 minutes, until fragrant.
5. Add the rice vinegar, soy sauce, brown sugar, and water to the skillet. Stir to combine and bring to a boil.
6. Reduce the heat to low and add the fish pieces back to the skillet. Simmer for 5-7 minutes, until the sauce has thickened and the fish is cooked through.
7. Garnish with chopped scallions and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the fish
Low heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Scallions can be substituted with chopped cilantro or parsley.
Variations:
- Add sliced bell peppers or carrots to the skillet for extra flavor and nutrition.
- Use chicken or tofu instead of fish for a vegetarian option.
- Add a pinch of red pepper flakes for some heat.
- Use a different type of vinegar, such as balsamic or red wine vinegar, for a different flavor.
Tips and tricks:
- Make sure to pat the fish fillets dry before seasoning and dredging them in the cornstarch mixture to ensure a crispy crust.
- Don't overcrowd the skillet when cooking the fish to ensure even cooking and browning.
- Adjust the amount of brown sugar to your liking for a sweeter or less sweet sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the West Lake Fish in Vinegar Sauce with Chinese Five Spice in a shallow bowl or on a plate with a bed of steamed rice.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with steamed vegetables, such as broccoli or bok choy, for a complete meal.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the fish is sticking to the skillet, make sure the skillet is properly heated and greased before adding the fish.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked and safe to eat.
Food history:
West Lake Fish in Vinegar Sauce with Chinese Five Spice is a traditional Chinese dish that originated in Hangzhou, a city in eastern China. It is named after West Lake, a scenic area in Hangzhou known for its beauty and cultural significance.
Flavor profiles:
The dish has a sweet and sour flavor from the combination of rice vinegar and brown sugar, with a hint of spice from the Chinese five spice powder.
Serving suggestions:
Serve the West Lake Fish in Vinegar Sauce with Chinese Five Spice as a main dish for lunch or dinner.
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Region: Chinese