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Steamed Eel with Black Bean Garlic Sauce
Ingredients
| 1 Eel (about 2kg weight), ask the fishmonger to rinse the eel to remove the slipping coating and cut it in pieces |
| 1 tbsp spring onion |
| 2 tbsp boiling oil |
| Some crushed garlic, fried |
Sauce
| 1 dried citrus peel, soaked, removed the white peel and chopped | 2 tbsp oyster sauce | 1 tbsp light soy sauce |
| 2 tbsp tempeh, chopped | Some sesame oil | 2 tbsp dark soy sauce |
| ½ garlic | Some pepper | 3 tbsp cornstarch |
| 3 red chillies, removed the seeds and sliced | Some sugar | 1 tbsp water |
Methods
1. Rinse the eel and dry thoroughly.
2. Put the eel into a food storage bag. Add the sauce and seal the bag. Marinate for about 10 minutes.
3. Put the eel and sauce on the plate and place in a preheated 100℃ steam oven. Steam for about 20 minutes.
4. Sprinkle the spring onion and drizzle the boiling oil and fried garlic. Serve.
TIPS: The eel in winter is especially tasty.
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