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Eel with Hoisin Sauce

Fish and Seafood

Eel with Hoisin Sauce
1 pound eel
3 Tablespoons hoisin sauce
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 Tablespoon dark or mushroom soy sauce
1 Tablespoon minced fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon chili oil
1/2 cup instant potato flakes
1/2 cup corn oil
1. Skin eel and filet the eel, cut each side into two-inch pieces and pat them dry with paper towels.
2. Mix hoisin sauce, salt, pepper, spy sauce, ginger, sesame and chili oils,. Add the eel and stir until well-coated. Allow this to marinate in the refrigerator, covered, for two to three hours.
3. Remove from the refrigerator and allow to sit at room temperature for one hour. Then take each piece of eel out of the marinade with a fork, let the excess marinade drip off and then roll that piece in the potato flakes and put it on a dry plate. Complete until all are done.
4. Heat oil and add eel pieces and stir-fry them for five minutes, turning them gently at first. Then remove from the oil and drain on paper towels before serving.

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