Hong Kong-style Smoked Eel with Chinese Kale

Ingredients

In the original Bosnian dish, Raštika s jeguljom, the eel is typically stewed with cabbage and seasoned with local spices. In this adapted Hong Kong version, the eel is smoked and paired with Chinese kale, a popular leafy green in Cantonese cuisine. The flavors are also adjusted to incorporate Cantonese ingredients such as soy sauce, ginger, and oyster sauce, giving the dish a distinct Hong Kong flair. We alse have the original recipe for Raštika s jeguljom, so you can check it out.

• 500g (1.1 lb) smoked eel 500g (1.1 lb) smoked eel
• 300g (10.6 oz) Chinese kale 300g (10.6 oz) Chinese kale
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 spring onions, chopped 2 spring onions, chopped
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the smoked eel under cold water to remove any excess salt. Pat dry with a paper towel.
3. 3.
   In a small bowl, mix together the soy sauce, oyster sauce, and grated ginger.
4. 4.
   Place the smoked eel in a baking dish and pour the sauce mixture over it. Let it marinate for 15 minutes.
5. 5.
   Bake the eel in the preheated oven for 15 minutes, or until heated through.
6. 6.
   While the eel is baking, heat vegetable oil in a wok or large skillet over medium heat.
7. 7.
   Add minced garlic and stir-fry for 1 minute until fragrant.
8. 8.
   Add the Chinese kale to the wok and stir-fry for 3-4 minutes until wilted but still crisp.
9. 9.
   Drizzle the stir-fried Chinese kale with sesame oil and toss to coat evenly.
10. 10.
    Transfer the smoked eel to a serving plate and arrange the stir-fried Chinese kale alongside it.
11. 11.
    Garnish with chopped spring onions and sesame seeds.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Smoked eel — Rinse the smoked eel thoroughly under cold water to remove excess salt before marinating and baking.
• Chinese kale — Make sure to stir-fry the Chinese kale quickly over high heat to retain its crispness and vibrant green color.
• Soy sauce — Use a high-quality soy sauce for the best flavor. Adjust the amount according to your taste preference.
• Oyster sauce — If you prefer a vegetarian version, you can substitute vegetarian oyster sauce or hoisin sauce.

Tips & Tricks

• If you can't find smoked eel, you can use grilled or roasted eel as a substitute.
• For an extra kick of flavor, add a dash of Chinese five-spice powder to the marinade.
• Serve the dish with steamed rice or noodles for a more substantial meal.
• Feel free to add other vegetables such as bell peppers or mushrooms to the stir-fried Chinese kale for added variety.
• Adjust the seasoning according to your taste preference by adding more soy sauce or oyster sauce if desired.

Serving advice

Serve the Hong Kong-style Smoked Eel with Chinese Kale as a main course accompanied by steamed rice or noodles. Garnish with additional chopped spring onions and sesame seeds for an attractive presentation.

Presentation advice

Arrange the smoked eel on a large serving plate, placing the stir-fried Chinese kale alongside it. Drizzle some of the remaining marinade over the eel for added flavor. Sprinkle chopped spring onions and sesame seeds over the dish for a pop of color and texture.