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West Lake Fish in Vinegar Gravy (西湖醋鱼)
West Lake Fish in Vinegar Gravy (西湖醋鱼) reads umami 5.2, sweetness 5.1 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Chinese main, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.0 / 10
- Sweet & Fruity — 5.1 / 10
- Sour & Bright — 3.9 / 10
- Bitter & Earthy — 1.2 / 10
- Rich & Fat — 1.9 / 10
- Aromatic & Spice — 4.9 / 10
The measured notes (of 18)
Umami 5.2 · Sweetness 5.1 · Salinity 4.6 · Allium 4.3 · Sourness 3.7 · Herbaceous 3.7 · Funk & Ferment 3.3 · Warm Spice 2.8 · Richness 1.8 · Floral 1.7 · Earthy 1.1 · Bitterness 0.6 · Nutty 0.6
What's in it (9)
- 1 whole freshwater grass carp (2-3 lbs), butterflied
- 3 slices fresh ginger
- 3 scallions
- 2 tbsp Shaoxing wine
- 4 tbsp black rice vinegar
- 2 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1/2 cup water
Time & effort: about 30 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 24.4 kcal, 1.9 g protein, 0.1 g fat, 4.4 g carbs
How it's cooked (3 steps)
- Poach a butterflied carp in gently simmering water with ginger and scallions until just cooked.
- Prepare a sweet-sour glaze by simmering vinegar, soy sauce, sugar, and ginger, then thicken with cornstarch.
- Pour the glossy sauce over the fish and serve immediately.
Dishes with a similar flavor shape
- Beef Gyudon (Japanese Beef Rice Bowl) — Japanese
- Agedashi Tofu (揚げ出し豆腐) — Japanese
- General Tso's Cauliflower — Chinese-American
- General Tso's Chicken — Chinese-American
- Turkey Brine — Other
Keep reading: what umami, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.