Fujian cuisine, renowned for its unique flavors and cooking techniques, boasts a variety of exquisite dishes, among which braised river eel stands out. This traditional delicacy is celebrated for its tender texture and rich umami taste, making it a favorite among seafood lovers. If you’re intrigued by the art of preparing this dish, here are the essential ingredients and a glimpse into its preparation.
Ingredient Requirements:
1. Fresh River Eel:
Approximately 500g, cleaned and cut into segments.
2. Garlic:
34 cloves, minced for a fragrant base.
3. Ginger:
About 1inch piece, sliced or julienned.
4. Scallions:
23 stalks, chopped, to add flavor and garnish.
5. Soy Sauce:
3 tablespoons, providing depth and color.
6. Shaoxing Wine (Chinese Cooking Wine):
2 tablespoons, enhancing the aroma.
7. Sugar:
1 tablespoon, for a hint of sweetness.
8. Chicken or Fish Stock:
1 cup, serving as the braising liquid.
9. Star Anise:
12 pieces, for a subtle spice note.
10. Chili Peppers:
Optional, for those who enjoy a bit of heat.
11. Vegetable Oil:
For frying the eel and aromatics.
Preparation Overview:
1. Preparing the Eel:
Clean the eel thoroughly and cut it into manageable pieces.
2. Aromatics:
In a hot wok or pot, add vegetable oil and sauté minced garlic and ginger until fragrant.
3. First Sear:
Add the eel segments and lightly sear them until they turn golden.
4. Deglazing and Braising:
Pour in the Shaoxing wine to deglaze, followed by the soy sauce, sugar, and stock. Add star anise and bring the mixture to a simmer.
5. Cooking:
Cover and reduce the heat, allowing the eel to braise gently for about 2030 minutes until tender.
6. Finishing Touches:
Toss in chopped scallions and optional chili peppers just before serving for added brightness and zest.
Serve the braised river eel with steamed rice to absorb the flavorful sauce, and enjoy a taste of Fujian’s rich culinary heritage.