Recipe by Peter J
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.
Top Review by 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!
- 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 See How It's Made
- 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.