Hangzhou Poached Carp in Sweet-Sour Black Vinegar Sauce

What you need

• 900 g (2 lb) whole grass carp, cleaned and gutted, scales removed
• 30 g (1 oz) fresh ginger, 10 g sliced for poaching, 20 g cut into fine shreds
• 3 tbsp Shaoxing wine
• 1.5 l (6 cups) water, for poaching
• 4 tbsp Zhenjiang black vinegar
• 4 tbsp sugar
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp cornstarch, mixed with 2 tbsp water

Method

Restated from the original video

1. 1

   Make 4 diagonal cuts down to the bone along each side of the fish, so it cooks evenly.

2. 2

   Bring the water to a boil in a pot large enough to cover the fish fully. Add the sliced ginger and 1 tbsp of the wine.

3. 3

   Lower the fish in gently and bring back to a boil. Turn off the heat, cover and leave for 6-8 min, until the flesh near the bone turns opaque.

4. 4

   Lift the fish out onto a long plate with two spatulas and drain well. Scoop 200 ml (3/4 cup) of the poaching liquid into a small saucepan.

5. 5

   Add the vinegar, sugar, light and dark soy sauce and remaining 2 tbsp wine to the saucepan. Bring to a boil, stirring until the sugar dissolves.

6. 6

   Stir the cornstarch mixture, pour it in and cook until the sauce turns glossy and coats a spoon, about 1 min.

7. 7

   Pour the hot sauce over the fish and scatter the shredded ginger on top. Serve at once.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.