Dad's Recipe: Chinese STEAMED EEL fish with black bean garlic sauce 蒸鳗鱼

black bean garlic sauce

🥗Healthier: homemade black bean sauce

💰Cheaper: soy sauce

Homemade sauce can reduce sodium and additives.

eel

🥗Healthier: tofu

💰Cheaper: catfish

Tofu provides a similar texture while being plant-based.

Sever the head from the body of the live eel with a quick chop.

Mix boiling water with tap water to make it not too hot.

Massage the entire eel to remove the thick slimy layer from the skin.

Scrape off all the slime from the eel's skin until it's clean.

Rinse the eel thoroughly after scraping off the slime.

Cut the head completely from the body and chop the head in half to remove the gills.

Slide a knife along the belly of the eel to remove all the innards and blood, then rinse it clean.

Make cuts every two inches on the eel for easier plating during steaming.

Soak and dice one piece of dried tangerine peel and sprinkle it onto the eel.

Add 3 minced cloves of garlic to the eel.

Add 1 large tablespoon of black bean and garlic paste to the eel.

Add 1 tablespoon of corn starch to the eel.

Add 1 teaspoon of brown sugar to the eel.

Add 1 teaspoon of rice cooking wine to the eel.

Add 1 tablespoon of soy sauce to the eel.

Add 1 tablespoon of oyster sauce to the eel.

Mix and massage all the ingredients well onto the eel.

Cover and steam the eel for 15 minutes, ensuring it does not overcook.

Top the eel with some green onion after steaming.

Splash some hot oil over the top to finish the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens