Vietnamese Recipes & Cuisines (Seafood)

West Lake Fish Recipe

Ingredients : Serves 4


1/2 cup


2 tablespoons

3 tablespoons

1 tablespoon

2 teaspoons

4 tablespoons

2 teaspoons

3 tablespoons

1 tablespoon

4 tablespoons

2 cups

Live fish (carp or any fresh water fish)

Shredded young ginger

Green onions

Soy sauce




Brown vinegar

Brown food color (optional)

Lotus root starch or cornstarch

Sesame oil

Lard (or oil)

Soup stock

Method :
  • Kill fish by striking a blow on the head (do not remove head). Scale and clean.

  • Split it lengthwise from gills down without cutting through the back. Chop the large bones into sections.

  • Put the fish in boiling water with some green and ginger, cook about 2 minutes over medium heat until the fish is done (when the eyes pop out). Remove the fish from pan and place onto a platter.

  • Sprinkle the young shredded ginger on the fish.

  • Splash wine in the 3 tablespoons heated oil, add soup stock immediately.

  • Add soy sauce, sugar, vinegar, salt and food color. When the soup is boiling add lotus root starch or cornstarch (mix with 5 tablespoons cold water before use) cook until thickened.

  • Sprinkle 1 tablespoon sesame oil and 1 tablespoon lard (or hot cooking oil) into the sauce, pour over the fish.

  • Serve immediately.

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