You are here

West Lake Fish

admin's picture
  Trout 7 Ounce (1 Piece, 250 Gram)
  Onions spring 2
  Ginger slice 2
  Finely shredded ginger 1 Ounce (30 Gram)
  Soy sauce 2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Sherry 1 Teaspoon
  Monosodium glutamate 1 Pinch
  Salt 1⁄2 Teaspoon
  Vinegar 4 Teaspoon
  Fish stock 4 Tablespoon (From Cooking Fish)
  Cornflour 2 Teaspoon
  Water 2 Teaspoon
  Melted lard 2 Teaspoon
  Sesame oil 2 Teaspoon

Clean the fish but do not remove the head or tail.
Put it in a saucepan of boiling water with the spring onion and ginger slices.
Boil until cooked - about 3 minutes.
The fish is cooked when its eyes puff out.
Drain and place on a warm serving dish.
Sprinkle the shredded ginger over it.
Heat 1 tablespoon of oil in a saucepan and add the seasoning sauce, bring to the boil and thicken with the cornflour paste.
Pour over the fish.
Sprinkle with melted lard and sesame oil and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 599 Calories from Fat 304

% Daily Value*

Total Fat 34 g52.2%

Saturated Fat 7.8 g39.1%

Trans Fat 0 g

Cholesterol 125.2 mg41.7%

Sodium 1975 mg82.3%

Total Carbohydrates 26 g8.7%

Dietary Fiber 1.6 g6.4%

Sugars 8.9 g

Protein 44 g88.7%

Vitamin A 8.3% Vitamin C 13.9%

Calcium 11.8% Iron 21.5%

*Based on a 2000 Calorie diet

West Lake Fish Recipe