Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Ginger Sauce Eels

Fish and Seafood

Ginger Sauce Eels
Ingredients:
2 pounds skinned and cut up eels
2 and 1/2 Tablespoons light soy sauce
2 Tablespoons rice wine or dry sherry
1 and 1/2 teaspoons sugar
2 Tablespoons vegetable oil
10 slices fresh ginger root
3 tablespoons chopped garlic
1/2 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame oil (optional)
2 scallions, minced fine
Preparation:
1. Marinate the eel pieces in soy sauce, wine and sugar for half-an-hour.
2. Heat oil in a wok or pan. Add ginger and garlic and saute until fragrant and when they start to turn brown.
3. Add marinated eels and when the liquid is boiled out, add the stock, cover and simmer for twenty minutes.
4. Mix cornstarch with a teaspoon of water and add to the eel mixture to thicken.
5. Add sesame oil, if using it, and garnish with the scallions, then serve.
Be sure to serve this very hot; it tastes best then.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720