Ingredients with Measurements:
- 1 lb. white fish fillet
- 2 tbsp. cornstarch
- 1 tbsp. vegetable oil
- 1 tbsp. ginger, minced
- 3 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 1 cup chicken broth
- 1 egg, beaten
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Cut the fish fillet into bite-sized pieces and season with salt and pepper.
2. Coat the fish pieces with cornstarch.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the ginger and stir-fry for 30 seconds.
5. Add the fish pieces and stir-fry until lightly browned, about 3-4 minutes.
6. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, and chicken broth.
7. Pour the vinegar mixture into the skillet and bring to a boil.
8. Reduce the heat to low and simmer for 5 minutes.
9. Slowly pour in the beaten egg while stirring the sauce gently.
10. Add the green onions and stir to combine.
11. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 8g
- Cholesterol: 75mg
- Sodium: 620mg
- Total carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- White fish fillet can be substituted with any other firm white fish such as cod or tilapia.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use shrimp or scallops instead of fish.
- Add a tablespoon of chili paste for a spicy kick.
Tips and tricks:
- Make sure the fish pieces are dry before coating with cornstarch to ensure a crispy texture.
- Be gentle when stirring in the beaten egg to avoid breaking it up too much.
- Adjust the amount of sugar and vinegar to your taste preference.
Storage instructions:
- Store any leftovers 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 Ginger in a large bowl or platter.
- Garnish with additional sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
- Sesame noodles
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tbsp. cornstarch mixed with 1 tbsp. water) to thicken it.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- West Lake Fish in Vinegar Sauce with Ginger is a traditional Hangzhou dish from Zhejiang province in China.
Flavor profiles:
- Tangy, savory, and slightly sweet with a hint of ginger.
Serving suggestions:
- Serve the West Lake Fish in Vinegar Sauce with Ginger as a main dish for dinner or lunch.
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Region: Chinese