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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
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
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
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
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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