---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WEST LAKE FISH
  Categories: Chinese, Fish, Loo
       Yield: 2 servings
  
       1    Fresh-water bass *
       1 tb Dry sherry or rice wine
       4    Ginger slices
            Lots of water, boiling
            -in a kettle
       4 tb Sugar
       6 tb Chekiang vinegar **
       1 tb Soy sauce
     1/4 oz Knob ginger
            Juice of 1 garlic,mashed
       2 tb Cornstarch
  
   (sweet-sour Hangchow dish, adapted from Joyce Chen’s
   restaurant)
   
   * other fresh-water fish may be substituted; a small
   striper may be substituted in a pinch; look for 15-18
   (1 1/2 to 2 lb) fish, preferably one you caught
   yourself. You could also probably use 2 or 3 bluegills
   
   ** substitute cider vinegar, white wine vinegar, or
   possibly balsamic
   
   Clean, gut, scale, and rinse fish. Cut through skin
   three diagonal cuts on each side like so /// .
   
   Put fish, sherry, and ginger slices into kettle of
   boiling water. Water should cover the fish. Cover
   tightly and immediately turn off heat. Let stand 15
   min.
   
   Meanwhile, mix all the rest of the ingredients and
   cook over medium-high heat until sauce thickens.
   Remove garlic if used. Keep very hot.
   
   Remove fish carefully from water. Drain and gently pat
   dry. Pour boiling sauce over and serve immediately.
   
   Variation: cut sugar to 1 T; cut vinegar to 2 T.
   Increase soy sauce to 3 T; add 2 T dry sherry to sauce
   ingredients; add 2 T chicken broth to sauce
   ingredients. This obviously is no longer West Lake
   fish but a more standard soy sauce fish.
   
   From:    Michael Loo
  
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