Braised Eel with Fragrant Spices

Ingredients

• 2 pounds (900g) eel fillets 2 pounds (900g) eel fillets
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 green onions, sliced (for garnish) 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (for garnish) 1 teaspoon sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the eel fillets under cold water and pat them dry with a paper towel. Cut the fillets into bite-sized pieces.
2. 2.
   In a bowl, combine the soy sauce, Shaoxing wine, oyster sauce, dark soy sauce, and honey. Mix well to create the marinade.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, grated ginger, Chinese five-spice powder, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the eel fillets to the skillet and pour the marinade over them. Stir gently to coat the eel evenly with the sauce.
5. 5.
   Cover the skillet and simmer over low heat for 20-25 minutes, or until the eel is cooked through and tender.
6. 6.
   Once cooked, transfer the braised eel to a serving dish. Garnish with sliced green onions and sesame seeds.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

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

Tips & Tricks

• To enhance the flavor, marinate the eel fillets for at least 30 minutes before cooking.
• If you prefer a spicier dish, add a pinch of chili flakes or a chopped chili pepper to the marinade.
• For a glossy finish, drizzle a little sesame oil over the braised eel before serving.
• If you cannot find Sichuan peppercorns, you can substitute them with black peppercorns for a milder flavor.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Braised Eel with Fragrant Spices hot over steamed rice. The eel and its flavorful sauce pair perfectly with the fluffy rice, creating a satisfying and complete meal.

Presentation advice

Arrange the braised eel pieces neatly on a serving dish, ensuring they are coated with the glossy sauce. Garnish with sliced green onions and sprinkle sesame seeds over the top for an attractive presentation.