Ingredients with Measurements:
- 1 lb. fresh white fish fillets
- 1/4 cup rice wine
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
- 2 tbsp. sugar
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1/2 inch ginger, grated
- 1/4 cup water
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Large non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the fish fillets and pat dry with paper towels. Cut them into bite-sized pieces and season with salt and pepper.
2. In a mixing bowl, whisk together rice wine, rice vinegar, soy sauce, sugar, and cornstarch until smooth.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the garlic and ginger and sauté for 30 seconds until fragrant.
4. Add the fish pieces to the skillet and cook for 2-3 minutes on each side until golden brown.
5. Pour the vinegar sauce over the fish and add water. Stir gently to combine.
6. Bring the sauce to a boil and then reduce heat to low. Simmer for 5-7 minutes until the sauce thickens and the fish is cooked through.
7. Garnish with green onions and cilantro.
8. Serve hot with cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking fish
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish fillets.
- Rice wine can be substituted with dry sherry or white wine.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Green onions can be substituted with chives or scallions.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced bell peppers, carrots, or mushrooms to the skillet for extra flavor and nutrition.
- Use chicken or tofu instead of fish for a vegetarian version.
- Add chili flakes or hot sauce for a spicy kick.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Pat the fish dry before cooking to prevent it from sticking to the skillet.
- Do not overcook the fish as it will become tough and dry.
- Use a non-stick skillet to prevent the fish from sticking.
- Adjust the amount of sugar and vinegar according to your taste preference.
Storage instructions:
- Store leftover fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish and sauce in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the fish and sauce in a shallow bowl or plate.
- Garnish with extra green onions and cilantro.
Garnishes:
- Green onions
- Cilantro
Pairings:
- Steamed vegetables
- Stir-fried noodles
- Roasted potatoes
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the fish is sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- West Lake Fish in Vinegar Sauce is a famous Hangzhou dish from Zhejiang Province in China. It is named after the West Lake, a scenic area in Hangzhou.
Flavor profiles:
- Tangy
- Sweet
- Savory
Serving suggestions:
- Serve hot with cooked rice and steamed vegetables.
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Region: Chinese