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Wok-charred sea eel with rice wine

epicure 22 July 2013
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Cuisine
Type of Meal
Vegetarian-friendly
Difficulty
Speed

Fu gui cai, with its blooming bouquet, signifies the outward spread of good fortune. To prepare, blanch quickly in hot water till slightly wilted and use as a cushy bed for slivers of wok-charred eel.

Serves 4
Prep time 10 minutes
Cook time 15 minutes

black bean sauce
3 cloves fresh garlic, chopped
45g fresh ginger, finely chopped
3 tbsp hoisin sauce
2 tbsp light soya sauce
2 tbsp fermented salted black beans, washed, soaked and smashed
300g sea eel, cleaned and cut to bite-sized pieces
1 tbsp cornflour
2-3 tbsp groundnut oil
2 tbsp Shaoxing wine
2 fortune (fu gui cai) vegetables, blanched

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  • Combine all the ingredients for the black bean sauce in a bowl and set aside. Coat the eel lightly in some cornflour.
  • Heat the groundnut oil in a wok over high heat. Add the eel, let it settle for less than a minute, then stir-fry. When the eel starts to fully cook and turns golden brown, add the Shaoxing wine.
  • Lightly stir-fry the eel for less than 2 minutes until the rice wine dries up. Set aside on a plate.
  • Bring the black bean sauce to a boil then let simmer. Add eel to the sauce and cook for 1 minute.
  • To serve, place the blanched fortune vegetables on a plate and ladle the eel on top.

From m(int.) Network

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