Beijing-style Stir-Fried Eel

Ingredients

While the original Spanish dish, Angulas a la cazuela, features baby eels cooked in a cazuela (clay pot) with garlic and olive oil, this Beijing-style adaptation incorporates traditional Chinese spices and stir-frying techniques. The eel is marinated in soy sauce, ginger, and garlic, and then stir-fried with star anise and Sichuan peppercorns to infuse it with the flavors of Beijing cuisine. We alse have the original recipe for Angulas a la cazuela, so you can check it out.

• 500g (1.1 lb) eel fillets, sliced into bite-sized pieces 500g (1.1 lb) eel fillets, sliced into bite-sized pieces
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 2 teaspoons cornstarch 2 teaspoons cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 dried red chilies, deseeded and chopped 2 dried red chilies, deseeded and chopped
• 1 star anise 1 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 2 green onions, sliced 2 green onions, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, Shaoxing wine, and cornstarch. Add the eel slices and marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic, ginger, dried red chilies, star anise, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the marinated eel to the wok and stir-fry for 3-4 minutes until cooked through.
4. 4.
   In a small bowl, mix together the oyster sauce, dark soy sauce, and honey. Pour the sauce over the eel and stir-fry for an additional 1-2 minutes until the sauce thickens and coats the eel.
5. 5.
   Garnish with sliced green onions and fresh cilantro. Serve hot.

Treat your ingredients with care...

• Eel — Ensure the eel fillets are fresh and properly cleaned before slicing them. If fresh eel is not available, you can use frozen eel fillets, but make sure to thaw them completely before marinating.

Tips & Tricks

• To enhance the spiciness, you can increase the amount of dried red chilies or add a pinch of chili flakes.
• If you prefer a milder flavor, you can reduce the amount of Sichuan peppercorns or omit them altogether.
• Serve the stir-fried eel with steamed rice or noodles for a complete meal.
• If you cannot find eel, you can substitute it with other firm white fish like cod or haddock.
• Adjust the sweetness of the dish by adding more or less honey according to your taste preference.

Serving advice

Serve the Beijing-style stir-fried eel hot as a main dish accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the stir-fried eel on a serving platter, ensuring the glossy sauce coats the eel pieces evenly. Garnish with sliced green onions and a sprinkle of fresh cilantro for an appealing pop of color.