White eel is a freshwater fish liked fondly by the Chinese and Japanese. Both however cook it very differently. The most popular way Japanese do it is their grilled #Unagi rice. Chinese also cook them in various ways. Here’s a method worth trying, but remember to marinate it thoroughly to remove the earthy muddy smell!
White eel, ginger (slices and minced), garlic (minced and clove pieces), spring onions, shallots, white pepper, soy sauce, Shaoxin wine, fish sauce, sugar, oil, cornstarch
- Marinate the eel with pepper, fish sauce, sugar, ginger juice, minced ginger and garlic for at least an hour.
- Dry with paper towels, and pat cornstarch on both sides of the eel and deep fry quickly – place aside.
- In a high temperature keeping or clay pot add oil and fry up a lot of ginger slices, then add in the peeled garlic cloves and the white parts of the spring onions.
- Add in the eel, stir fry together and season with Shaoxin wine, dark and light soy sauce and sugar.
- Add water and cover for a few minutes. Add the remaining greens of the spring onions in, stir fry into the dish and plate.
- Done ✅
•PS Lots of ginger slices are required for the dish to be aromatic, as this is the essence
•PPS It is possible to not deep fry the eel with cornflour and oil but the eel may break very easily once stir fried
gwz Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.