Entree: China – Shanxi – 山西醋鱼 ➤ Shānxī cù yú (Poached whole fish dressed in sharp aged Shanxi vinegar and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole freshwater fish (carp or whitefish), cleaned and scaled, about 2 lb (900 g) usable weight (such as carp)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) kosher salt
- 6 cups (1.4 L) water (for poaching)
- 2 tbsp (30 ml) vegetable oil
- 3 slices fresh ginger, julienned (about 0.5 oz (15 g))
- 3 scallions, white and light-green parts separated and thinly sliced (about 2 oz (60 g))
- 3 tbsp (45 ml) Shanxi mature vinegar (or other aged black vinegar)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce (optional, for color)
- 1 tbsp (15 ml) granulated sugar
- 1/4 tsp (1 g) white pepper or ground black pepper
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 small red chili, sliced (optional)

Show original ingredient measurements

- 1 whole freshwater fish (carp or whitefish), cleaned and scaled, about 2 lb (900 g) usable weight (such as carp)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) kosher salt
- 6 cups (1.4 L) water (for poaching)
- 2 tbsp (30 ml) vegetable oil
- 3 slices fresh ginger, julienned (about 0.5 oz / 15 g)
- 3 scallions, white and light-green parts separated and thinly sliced (about 2 oz / 60 g)
- 3 tbsp (45 ml) Shanxi mature vinegar (or other aged black vinegar)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce (optional, for color)
- 1 tbsp (15 ml) granulated sugar
- 1/4 tsp (1 g) white pepper or ground black pepper
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 small red chili, sliced (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the fish and pat dry. Make 3 diagonal slashes on each side of the fish. Rub the cavity and surface with Shaoxing wine and 1 tsp (5 ml) salt. Let rest 10 minutes.
2. Bring 6 cups (1.4 L) water to a gentle simmer in a wide shallow pan large enough to hold the fish. Carefully add the fish, cover, and simmer gently until the flesh is opaque and just cooked through, about 8–12 minutes depending on thickness. Remove fish to a warmed platter and keep warm.
3. In a small saucepan, combine the vegetable oil, julienned ginger, and the white parts of the scallions; warm over medium heat until fragrant but not browned, about 1 minute.
4. Add the Shanxi vinegar, light soy sauce, dark soy sauce (if using), sugar, and white pepper to the pan. Stir and bring to a low simmer, allowing the flavors to meld 1–2 minutes.
5. Stir in the cornstarch slurry to slightly thicken the sauce, cook another 30–60 seconds until glossy. Taste and adjust balance of sweet and sour by adding a little more sugar or vinegar as needed.
6. Pour the hot sauce over the poached fish, scatter the scallion greens and sliced chili (if using) on top, and serve immediately with steamed rice.

1. Rinse the fish and pat dry. Make 3 diagonal slashes on each side of the fish. Rub the cavity and surface with Shaoxing wine and 1 tsp salt. Let rest 10 minutes.
2. Bring 6 cups (1.4 L) water to a gentle simmer in a wide shallow pan large enough to hold the fish. Carefully add the fish, cover, and simmer gently until the flesh is opaque and just cooked through, about 8–12 minutes depending on thickness. Remove fish to a warmed platter and keep warm.
3. In a small saucepan, combine the vegetable oil, julienned ginger, and the white parts of the scallions; warm over medium heat until fragrant but not browned, about 1 minute.
4. Add the Shanxi vinegar, light soy sauce, dark soy sauce (if using), sugar, and white pepper to the pan. Stir and bring to a low simmer, allowing the flavors to meld 1–2 minutes.
5. Stir in the cornstarch slurry to slightly thicken the sauce, cook another 30–60 seconds until glossy. Taste and adjust balance of sweet and sour by adding a little more sugar or vinegar as needed.
6. Pour the hot sauce over the poached fish, scatter the scallion greens and sliced chili (if using) on top, and serve immediately with steamed rice.