2 pounds freshwater eel fillet
2 each cloves garlic
2 each green or spring onion whites
1/2 ounce fresh ginger
1/2 cup beef or chicken stock
1 1/2 tablespoon soy sauce
1 1/2 tablespoon sugar
1 tablespoon rice wine
1 tablespoon malt syrup
1 teaspoon sesame oil
2 teaspoons sesame salt
2 teaspoons fine ground red pepper
2 each green or spring onion greens
1 ounces ginger
4 each cloves garlic
1/2 tablespoon sesame seeds
Ground white pepper
Cut the white part from green onions. (Reserve green parts for garnish)
Place the onion, garlic, ginger, and a portion of the stock into a blender and liquefy.
Place all marinade ingredients in a saucepan and bring to a slow boil.
Reduce heat and simmer for 10 to 15 minutes.
Remove from heat and let cool.
Very lightly salt the inner side of the fillet and let stand ten minutes.
Cover with marinade and let stand about 1 hour.
Keep the marinade to use as a glaze sauce.
Slice the onion greens into long thin slivers lengthwise, then cut into 1 1/2 inch lengths. Thin slice the garlic from top to bottom, then lightly brown in a hot pan.
Peel and shred the ginger.
Place sesame seeds in a dry pan and toast over medium heat until lightly browned.
Heat a well-oiled grill until very hot.
Place the eel fillets on the grill, skin side up, and grill for about 3 minutes per side.
Brush the upper side of the eel with marinade/sauce, turn, and grill for 1 minute.
Brush the second side with marinade/sauce, turn and grill for 1 minute.
Repeat two or three times.
Cut the eel into bite sized pieces, garnish, and serve hot.