Ingredients with Measurements:
- 1 pound of fresh fish fillet (tilapia, cod or catfish)
- 1/2 cup of soy sauce
- 1/2 cup of rice vinegar
- 1/4 cup of sugar
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of grated ginger
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of chopped scallions
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the fish fillet and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, and sugar until the sugar dissolves. Set aside.
3. In a small bowl, mix cornstarch and water until smooth. Set aside.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger, and red pepper flakes. Stir-fry for 30 seconds or until fragrant.
5. Add the fish pieces to the skillet and stir-fry for 2-3 minutes or until lightly browned.
6. Pour the soy sauce mixture over the fish and stir gently to coat. Bring to a simmer and cook for 2-3 minutes or until the sauce thickens.
7. Add chopped scallions and stir to combine.
8. Remove from heat and transfer to a serving dish.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 50mg
Sodium: 1300mg
Total Carbohydrate: 21g
Dietary Fiber: 0g
Sugar: 16g
Protein: 22g
Substitutions for ingredients:
- You can use any type of fresh fish fillet that you prefer.
- You can substitute rice vinegar with apple cider vinegar or white wine vinegar.
- You can use honey or brown sugar instead of white sugar.
Variations:
- You can add sliced bell peppers, carrots, or mushrooms to the stir-fry for extra flavor and texture.
- You can use chicken or beef instead of fish for a different protein option.
- You can add a tablespoon of sesame oil to the sauce for a nutty flavor.
Tips and tricks:
- Pat the fish dry with paper towels before cooking to prevent it from sticking to the skillet.
- Cut the fish into bite-sized pieces for even cooking.
- Make sure the skillet is hot before adding the fish to prevent it from becoming soggy.
- Stir the sauce frequently to prevent it from burning.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in a skillet over medium heat until heated through.
Presentation ideas:
Serve the fish over a bed of steamed rice and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chopped cilantro
Pairings:
Steamed rice, stir-fried vegetables, egg rolls
Suggested side dishes:
Steamed rice, stir-fried vegetables, egg rolls
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
West Lake Fish in Vinegar Sauce with Soy Sauce is a popular dish in Hangzhou, China. It is named after the West Lake, a scenic area in Hangzhou.
Flavor profiles:
Salty, sweet, sour, savory
Serving suggestions:
Serve the fish hot over a bed of steamed rice.
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Region: Chinese