Shanghainese cuisine, known for its delicate flavors and emphasis on fresh ingredients, boasts a variety of dishes that highlight the region’s culinary heritage. One captivating dish that stands out is StirFried Eel Paste. This dish reflects the rich aquatic resources and historical ties to the Yangtze River, where eels are commonly found. With its unique texture and flavor profile, StirFried Eel Paste captures the essence of Shanghainese cooking while remaining simple enough for home cooks to replicate. In this article, we delve into the origins, preparation, and recipe of this local specialty.
A Culinary Tradition
Eels have played a vital role in Shanghainese cuisine for centuries. Known for their tender flesh, eels are often prepared in various ways—braised, grilled, or stirfried. The dish of StirFried Eel Paste, renowned for its thick and flavorful sauce, allows the natural umami of the eel to shine. Traditionally, this dish is served with steamed rice and is popular throughout Shanghai, especially during the summer months when fresh eels are abundant.
The Ingredients
To prepare a delicious StirFried Eel Paste, you will need the following fresh ingredients:
Eel: 300g (preferably freshwater eel)
Vegetable Oil: 2 tablespoons
Garlic: 34 cloves, minced
Ginger: 1inch piece, minced
Spring Onion: 2 stalks, chopped
Soy Sauce: 2 tablespoons
Oyster Sauce: 1 tablespoon
Sugar: 1 teaspoon (to taste)
Chili Paste: 1 teaspoon (optional for added spice)
Sesame Oil: A drizzle for serving
Salt and Pepper: To taste
Preparation Steps
1. Cleaning the Eel:
Before you begin, it’s essential to clean the eel properly. Rinse it under cold water and remove the skin. Cut the eel into bitesized pieces, about 12 inches long.
2. Marinating the Eel:
In a bowl, add the eel pieces along with 1 tablespoon of soy sauce, a pinch of salt, and a sprinkle of pepper. Let it marinate for about 1520 minutes to absorb the flavors.
3. StirFrying:
Heat a large pan or wok over mediumhigh heat and add the vegetable oil. Once hot, add the minced garlic and ginger, stirring quickly until fragrant—this will only take about 30 seconds.
4. Cooking the Eel:
Add the marinated eel pieces to the pan and stirfry for about 56 minutes until they change color and become slightly crispy on the outside. They should be cooked through yet tender.
5. Creating the Sauce:
Pour in the remaining soy sauce, oyster sauce, sugar, and optional chili paste. Toss everything together to coat the eel evenly with the sauce. Cook for an additional 23 minutes, ensuring the sauce is thick and glossy.
6. Finishing Touches:
Stir in the chopped spring onions and remove from the heat. Drizzle a little sesame oil over the dish for an extra layer of flavor.
Serving Your Dish
Transfer the StirFried Eel Paste to a serving plate and garnish with additional spring onions or sliced fresh chili if desired. Serve hot with steamed jasmine or sticky rice, allowing the rich, savory sauce to complement the simple side.
Conclusion
StirFried Eel Paste epitomizes the essence of Shanghainese cuisine—a delightful blend of texture and flavor that celebrates the natural ingredients from the region’s waters. Surprisingly simple to prepare, this dish offers a glimpse into the culinary traditions of Shanghai while inviting home cooks to explore new horizons. So gather your ingredients and take a step into the heart of Shanghainese cooking by recreating this flavorful, comforting dish today!