Recipe Requests - Eel

by Jacqueline M. Newman

Fish and Seafood

Fall Volume: 1998 Issue: 5(3) page(s): 6

In Shanghai, river eels are popular. In other regions of China, those from the sea are more readily available. In places where they are not available but longed for, many an eel-raising industry can be found. One popular recipe for salt water eels is Taro Eel, made with vegetable oil, garlic, salted black beans, ginger, and ham; it is long cooked. Some recipes are lots quicker such as Braised Eel with Celery Cabbage.

In Tang Dynasty times (circa 618 to 907 CE) and today, eel broth, stir-fried eel, and eel stew have many devotees. Try them, the two eel recipes that follow. Try many others and you'll become a devotee. See the Letters to the Editor column about how to skin an eel, should your fish market not provide that service.

I love eel in green peppers as made in Yangzhou. My husband loves eel Shanghai-style and stir-fried with peppers. Try these and the dozens of others found in Chinese cookbooks. Eel makes a tasty dish and is considered healthy. Become a fan, you'll be glad you did.

Wonona's Eel in Egg Batter
Ingredients:
1 pound skinned eel, cut in two inch sections
3/4 teaspoon salt
dash of ground black pepper
5 Tablespoons flour
1 egg, beaten
2 Tablespoons water
1 cup vegetable oil
1-2 scallions, chopped
Preparation:
1. Season eel with salt and pepper.
2. Make batter of flour, egg, and water and let it rest for ten minutes, then put seasoned eel into it.
3. In a deep pan, heat oil to 375 degrees F. Lift pieces of eel out of the batter and deep-fry them for about five minutes. Remove them from the oil and drain on paper towels. Put them on a platter and sprinkle scallions on top; then serve.

Stir-fried Eel with Peppers
Ingredients:
1 pound eel, skinned and boned, and cut in one-inch sections
1/2 teaspoon coarse salt
1/8 teaspoon ground white pepper
1 teaspoons dry sherry
3 Tablespoons corn oil
2 cloves garlic, minced
2 large green peppers
Preparation:
1. Dry the eel with paper towels, then season it with salt, white pepper, and sherry.
2. Heat wok or deep fry pan, then add oil and garlic and stir-fry for half a minute. Next add the eel and continue stir-frying for three minutes.
3. Add peppers and fry one minute more. Serve on a pre-heated plate.

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