Stir-Fried Eel With Black Bean

Peter J's Note:

Adaptation of a recipe from the BBC website, I have made it easier to cook using more common ingredients. I really enjoyed it but please look at the ingredients before cooking - it certainly won't be a 'crowd pleaser' and has a quite strong and distinctive taste. It serves one as a large dish, or two as an entree / light meal.

• Total Time: 16 mins
• Prep Time: 10 mins
• Cook Time: 6 mins

Ingredients:

Servings: 1

• 180 g eel
• 1 teaspoon cornflour
• 1 teaspoon garlic, crushed
• 1/2 teaspoon gingerroot, crushed
• 2 teaspoons sesame oil
• 1 tablespoon black bean paste
• 1/4 teaspoon chili flakes
• 2 tablespoons water
• 2 tablespoons sherry wine
• 1 teaspoon soy sauce
• 1 small onion, finely diced

Directions:

1. Cut eel into 2.5cm (1-inch) pieces and roll in cornflour.
2. Mix garlic, ginger, sesame oil, black bean paste and chili flakes in a small bowl along with two tablespoons of water.
3. Heat a wok until very hot.
4. Add mixture closely followed by eel pieces and stir-fry for one minute.
5. Add sherry, soy and onion and stir-fry around five minutes until eel is cooked.
6. Serve with plain steamed rice.

Reviews

[Vlada]

I did not have black bean paste, which is a shame, because the dish was so good without it that I can only imagine how great it would taste with it! I put a little more of everything, because I had more fish than the recipe asked for, and we finished all in minutes. I am now longing to try it with black bean paste. By the way, it was also very quick!

[Chef floWer]

We really enjoy eating Japanese eel at our favourite Japanese restaurant so hubby brought home an eel from a farmer who also had a fish shop. This recipe was easy to make and the directions were perfect. Hubby enjoyed the taste but I was too scared to eat the snake fish :). Thanks Peter for posting this recipe or I wouldn't know what to do with this eel.