According to the legend, there were two brothers in the Song Dynasty, and they were fishermen in the West Lake of China. The older brother had a beautiful wife, and a bad man spotted her beauty and killed the older brother. The younger brother and his sister in law suffered the sweet and sour of life, and created a sweet and sour fish.
1 whole fish
3 stalks of scallions
3 slices of ginger
1 handful of cilantro
Sauce:
2 cups of fish stock
2 ounces of julienned ginger
2 tablespoons of soy sauce
1 tablespoon of shaoxing wine
2 tablespoons of sugar
A pinch of salt
2 tablespoons of cornstarch mix with 2 tablespoons of water
2 tablespoons of vinegar
Boil water in a pot. Throw in 3 stalks of scallions and 3 slices of ginger. Put the whole fish in the pot, put on the lid, and allow the water to boil for about 4 minutes, then turn off the heat, and let it poach for about 6 minutes. (This technique is going to make the fish more delicate and tenderer than boiling and steaming it alone.)
In a small pan, take 2 cups of boiled fish stock, and then add 2 ounces of julienned ginger, 2 tablespoons of soy sauce, 1 tablespoon of shaoxing wine, 2 tablespoons of sugar, 1 pinch of salt, and 2 tablespoons of cornstarch mix with 2 tablespoons of water, and lastly add 2 tablespoons of black vinegar (we add the vinegar last because it can evaporate easily.)
