Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tbsp. sesame oil
- 1 tbsp. cornstarch
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tbsp. toasted sesame seeds
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large skillet or wok
- Slotted spatula
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 small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and cornstarch until smooth.
3. Heat about 1/2 inch of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the fish pieces and fry until golden brown and cooked through, about 3-4 minutes per side. Use a slotted spatula to transfer the fish to a paper towel-lined plate to drain.
4. In the same skillet or wok, add the minced garlic and chopped scallions. Stir-fry for about 30 seconds until fragrant.
5. Pour the vinegar sauce mixture into the skillet and stir well. Bring the sauce to a boil and cook for about 1-2 minutes until thickened.
6. Add the fried fish pieces to the skillet and toss gently to coat with the sauce.
7. Transfer the fish and sauce to a serving dish. Sprinkle with chopped cilantro and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying the fish
Boiling for the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 600mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugar: 5g
Protein: 24g
Substitutions for ingredients:
- Rice vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil or peanut oil.
- Cornstarch can be substituted with arrowroot starch or potato starch.
Variations:
- Add sliced ginger or chili peppers to the garlic and scallions for extra flavor.
- Use other types of fish such as salmon or trout.
- Add vegetables such as bell peppers or snow peas to the sauce for a more colorful dish.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to prevent it from sticking to the pan.
- Use a slotted spatula to transfer the fish to a paper towel-lined plate to drain excess oil.
- Whisk the sauce well to prevent lumps from forming.
- Adjust the amount of sugar and vinegar to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the West Lake Fish in Vinegar Sauce with Sesame Oil on a bed of steamed rice or noodles. Garnish with extra chopped cilantro and sesame seeds.
Garnishes:
Chopped cilantro and toasted sesame seeds.
Pairings:
Steamed rice or noodles, stir-fried vegetables, or a simple green salad.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or sesame broccoli.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
- If the fish is overcooked, reduce the frying time or lower the heat.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
West Lake Fish in Vinegar Sauce with Sesame Oil is a classic dish from Hangzhou, China. It is named after the famous West Lake, which is known for its scenic beauty and culinary traditions.
Flavor profiles:
Sour, sweet, savory, and nutty.
Serving suggestions:
Serve the West Lake Fish in Vinegar Sauce with Sesame Oil as a main dish for lunch or dinner. It is a perfect dish for entertaining guests or for a special occasion.
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Region: Chinese