Prep 10 mins
Cook 6 mins
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.
- 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
- Cut eel into 2.5cm (1-inch) pieces and roll in cornflour.
- Mix garlic, ginger, sesame oil, black bean paste and chili flakes in a small bowl along with two tablespoons of water.
- Heat a wok until very hot.
- Add mixture closely followed by eel pieces and stir-fry for one minute.
- Add sherry, soy and onion and stir-fry around five minutes until eel is cooked.
- Serve with plain steamed rice.
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!
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.