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Steamed Eel with Black Bean Garlic Sauce

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

1 dried citrus peel, soaked, removed the white peel and chopped
2 tbsp tempeh, chopped
½ garlic
3 red chillies, removed the seeds and sliced
2 tbsp oyster sauce
Some sesame oil
Some pepper
Some sugar
1 tbsp light soy sauce
2 tbsp dark soy sauce
3 tbsp cornstarch
1 tbsp water


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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