Chinese Aristocrat-style Green Eel

Ingredients

In this adaptation of the original Belgian dish "Paling in 't groen," we infuse Chinese aristocrat cuisine into the recipe. While the original dish features eel cooked in a green herb sauce, the Chinese aristocrat-style version incorporates traditional Chinese herbs and spices, resulting in a unique flavor profile. Additionally, the cooking techniques and presentation are modified to align with the elegance and regality of Chinese aristocrat cuisine. We alse have the original recipe for Paling in 't groen, so you can check it out.

• 500g (1.1 lb) fresh eel fillets 500g (1.1 lb) fresh eel fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 cup chicken broth 1 cup chicken broth
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves 1 cup fresh basil leaves
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh spinach leaves 1 cup fresh spinach leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

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.
   Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the eel pieces to the wok and cook for 2-3 minutes on each side until they turn golden brown. Remove the eel from the wok and set aside.
4. 4.
   In the same wok, pour in the chicken broth, Shaoxing wine, soy sauce, and oyster sauce. Bring the mixture to a simmer.
5. 5.
   Add the dissolved cornstarch to the sauce and stir well until it thickens slightly.
6. 6.
   Return the eel to the wok and coat it evenly with the sauce. Cook for an additional 2-3 minutes until the eel is fully cooked and the sauce has thickened.
7. 7.
   Add the fresh cilantro, basil, mint, and spinach leaves to the wok. Stir-fry for 1-2 minutes until the leaves wilt and become vibrant green.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Transfer the Imperial Jade Eel to a serving dish and garnish with additional fresh herbs if desired.

Treat your ingredients with care...

• Eel — Ensure that the eel fillets are fresh and properly cleaned before cooking. Remove any excess skin or bones for a smoother eating experience.

Tips & Tricks

• If fresh eel is not available, you can use frozen eel fillets. Thaw them thoroughly before cooking.
• Adjust the amount of herbs according to your preference for a stronger or milder herbal flavor.
• Serve the Imperial Jade Eel with steamed rice or noodles to complete the meal.
• For an extra touch of luxury, garnish the dish with edible gold flakes.
• If you prefer a spicier kick, add a small amount of chili oil or crushed red pepper flakes to the sauce.

Serving advice

Imperial Jade Eel is best served hot, straight from the wok. Pair it with steamed jasmine rice or egg noodles to soak up the flavorful sauce. Garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

Arrange the eel pieces on a serving platter, drizzle the green sauce over them, and surround with a bed of fresh herbs. The vibrant green color of the sauce against the golden-brown eel creates an eye-catching presentation that reflects the regal nature of Chinese aristocrat cuisine.