Hangzhou in the East of China is famous for its refined cuisine and exquisite scenery. A specialty of this region is west lake fish, made with freshwater carp. The poaching method is unique and quite ingenious as the fish is cooked off the heat.
Ingredients: (Serves 6)
- 1 x 1 .75 kg/4 lb whole fish, such as carp, bream, grouper or sea bass
For the marinade:
- 4 tablespoons Shaoxing rice wine
- 2 teaspoons salt
- 4 slices ginger, smashed with the flat side of a cleaver
- 4 scallions (spring onions), sliced and smashed with the flat side of a cleaver
- 1 tablespoon oil
- 2 tablespoons finely shredded ginger
- 1 scallion (spring onion), finely shredded
- 1 red chilli, seeded and finely shredded
- ½ teaspoon freshly ground white pepper
- 2½ tablespoons light soy sauce
- 2 tablespoons sugar
- 2 tablespoons Chinese black rice vinegar
- 1 tablespoon cornstarch (cornflour)
Method:
If you do manage to buy a live fish, then ask the fishmonger to gut it through the gills. This is harder than gutting through the stomach, but leaves the fish looking whole. If you are gutting the fish yourself, make a cut from the throat to the tail and pull out the guts through the stomach. Remove any scales with a fish scaler or the back of a knife. Check that the gills have been cut out, then rinse the fish under cold, running water and drain thoroughly in a colander. Diagonally score both sides of the fish, cutting through as far as the bone at 2 cm/¾ inch intervals.
To make the marinade, combine 1 tablespoon of the rice wine, 1 teaspoon of the salt, the ginger slices and smashed scallions. Pinch the ginger slices and scallions in the marinade repeatedly for several minutes to release their flavors into the marinade. Rub the marinade all over the outside of the fish and into the slits. Marinate fish in the refrigerator for 30 minutes.
Bring 4 liters/140 fl oz/16 cups water to the boil in a wok with the oil and remaining rice wine. Gently lower the fish into the poaching liquid and return to the boil. Turn off the heat, cover, and leave for 20 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily. If the fish is not cooked through, cook over low heat for 5 minutes. Using slotted spoons, carefully transfer the fish to a platter. Reserve 375 ml/13 fl oz/1½ cups of the poaching liquid. Sprinkle the shredded ginger, shredded scallions, chilli and white pepper over the fish.
Add the soy sauce, remaining salt, sugar and black vinegar to the liquid. Heat the wok over high heat, add the liquid and bring to the boil. Combine the cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Pour the sauce over the fish and serve immediately while still hot.