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West Lake Fish in Vinegar Gravy

  • Difficulty

    easy

  • Serves

    3

  • Preparation time

    30min

  • Total time

    45min

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Ingredients

  • Bass
    1pc
  • Segmented scallion
    1pc
  • Sliced ginger
    10g
  • Light soy sauce
    60g
  • Dark soy sauce
    15g
  • White sugar
    70g
  • Cooking wine
    25g
  • Chicken broth
    350g
  • Vinegar
    30g
  • Water
    50g
  • Corn starch
    10g

Preparation

  • step 1

    Cut off the fish head, and split the fish body from its belly to back, and diagonally cut two openings on the surfaces on both sides

  • step 2

    Place the fish on a plate, sprinkle segmented scallion, cover it with plastic wrap, and put it into the steamer set

  • step 3

    Put 350g chicken broth, 60g light soy sauce, 15g dark soy sauce, and 25g cooking wine into the mixing bowl

  • step 4

    Add 10g ginger, 30g vinegar, and 70g white sugar

  • step 5

    Boil the ingredients at 5min/120°C/BREV1

  • step 6

    Put on the steamer set and steam the ingredients at 10min/120℃/BREV1

  • step 7

    After the steaming program is completed, carefully remove the plastic wrap, and also segmented scallion

  • step 8

    Mix 10g corn starch and 50g water in a bowl and pour the mixture into the mixing bowl

  • step 9

    Cook the ingredients at 1min/120℃/BREV1

  • step 10

    Place the bass onto a plate and pour the sauce in the mixing bowl onto the bass before enjoyment

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