Prep 10 mins
Cook 15 mins
lots of people have strayed away from eel in the last 30 years but this recipe is sure to help people who are afraid of even trying this delicious fish
- 8 ounces eel
- 3 pickled green chilies, sliced thin
- 3 pickled garlic cloves, sliced thin
- 3 ounces celery, cut in 2-inch sections
- 2 cups oil
- 5 slices pickled ginger
- 1⁄2 tablespoon chili, nam yuey
- 3 tablespoons stock, any will due
- 1⁄2 tablespoon soy sauce
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon vinegar
- clean, rinse, and cut eel.
- heat oil in a wok fry eel until dry and crispy remove and drain.
- save 3 tbls of oil in pan reheat.
- stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
- add eel, celery, soy sauce, and sugar continue to stir fry.
- when ingredients are well mixed add stock keep boiling until there is very little liquid left.
- add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.
Yum! I'd never tried eel before but picked up a frozen packet of eel pieces from an asian supermarket today. The crispness of the skin and the tasty sauce worked really well together. I think it would also work well with a few other vegetables, such as baby corn, bell peppers, thin carrot slices and the like thrown in as well.