Stir-fried eel with black bean sauce
By: Rick Stein
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Stir-fried eel with black bean sauce
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 2
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Ingredients
- 225-275g skinned fillet of Eel
- 1 1/2 tsp cornflour
- 1 1/2 tbsp Chinese fermented salted black beans
- 1/2 tsp caster sugar
- 2 tbsp Sesame oil
- 2 cloves Garlic, cut into fine shreds
- 2.5 cm peeled fresh root Ginger, cut into very thin shreds
- 1 medium-hot red Dutch chilli, thinly sliced
- 3 tbsp Chinese rice wine or dry Sherry
- 1 tsp dark Soy sauce
- 4 Spring onions, cut on the diagonal into long thin slices
- Salt
Method
1. Cut the eel fillet diagonally into pieces 2.5cm wide. Toss with a little salt and then the cornflour.2. Put the black beans, sugar and 2 tablespoons of cold water into a small bowl and crush to a coarse paste.
3. Heat a wok over a high heat until it smoking hot. Add the sesame oil and garlic, quickly followed by the ginger, red chilli and black bean paste. Stir-fry for a few seconds, then add the eel pieces and stir-fry for 1 minute.
4. Add the rice wine or sherry, soy sauce and 3–4 tablespoons of water and cook for 2 minutes, until the eel is cooked through.
5. Add the spring onions to the wok and stir-fry for about a minute. Serve immediately with some steamed rice.
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