Glazed Eel

Glazed Eel
Print This Article

2 pounds freshwater eel fillet

Seafood marinade/glaze

Marinade:

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

Garnish:

2 each green or spring onion greens

1 ounces ginger

4 each cloves garlic

1/2 tablespoon sesame seeds

Ground white pepper

Procedure

Marinade:

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.

Eel:

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.

Garnish:

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.

Cook:

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.

  Article "tagged" as:
  Categories: