When it comes to Chinese cuisine, most regions boast signature dishes that embody their local culture, climate, and flavors. Jiangsu cuisine, known for its freshness and subtlety, is no exception. Among its lesserknown yet deeply beloved dishes is the fried eel paste, a simple yet flavorful dish that perfectly encapsulates the essence of Jiangsu’s culinary artistry.
A Taste of Jiangsu
Fried eel paste, also known as “qingyu jian” (清煮鳝), showcases the region’s fondness for freshwater ingredients, particularly eel. This dish embodies the Jiangsu philosophy of cooking, which emphasizes preserving the natural flavors of the ingredients while enhancing them with thoughtful preparation techniques.
The dish isn’t just a culinary delight; it is also steeped in cultural significance. Eel farming has been a traditional practice in Jiangsu for centuries, making it an integral part of local food heritage. Serving fried eel paste can be a gesture of hospitality, celebrating both the freshness of local ingredients and the kitchen’s skill.
The Recipe: Simple Yet Delicious
Preparing fried eel paste at home may seem daunting, but it is an achievable endeavor. The following recipe outlines how to make this iconic dish using basic techniques.
Ingredients:
400g fresh eel, cleaned and cut into bitesized pieces
1 tablespoon soy sauce
2 teaspoons Chinese cooking wine (Shaoxing wine)
2 tablespoons cornstarch
1 clove garlic, minced
2 green onions, finely chopped
Vegetable oil, for frying
Salt and pepper to taste
Instructions:
1. Marinate the Eel:
In a mixing bowl, combine the cut eel pieces, soy sauce, cooking wine, minced garlic, and a pinch of salt and pepper. Let it marinate for about 1520 minutes to allow the flavors to absorb into the eel.
2. Coat the Eel:
After marinating, sprinkle cornstarch over the eel pieces and toss to coat evenly. This step is crucial as it helps to achieve a crispy texture when frying.
3. Heat the Oil:
In a frying pan or wok, heat about 12 inches of vegetable oil over mediumhigh heat. Test the oil’s readiness by dropping a small piece of the batter in; if it sizzles, the oil is hot enough for frying.
4. Fry the Eel:
Carefully add the coated eel pieces into the hot oil, frying them in batches to avoid overcrowding the pan. Fry for about 34 minutes until golden brown and crispy. Use a slotted spoon to remove the eel pieces and place them on a paper towel to drain excess oil.
5. Garnish and Serve:
Once fried, transfer the eel to a serving dish and sprinkle with finely chopped green onions. Serve hot, either on its own or with a side of steamed rice and dipping sauce.
Final Touches
This fried eel paste is, in essence, a dish of contrasts: the crispy exterior gives way to the succulent, tender eel within—a texture that is both intriguing and satisfying. While the recipe may seem plain and ordinary at first glance, it represents a sophisticated mastery of flavors where simplicity reigns supreme.
Pair this dish with a light and refreshing cold beer or a fragrant green tea to complete your Jiangsuinspired meal. Share it with family and friends, relishing in the communal spirit of dining—a core element of Chinese culture.
Conclusion
Jiangsu’s fried eel paste may not command the spotlight like some of its more famous counterparts, but its understated charm and delicious taste make it a worthy dish to explore. With its straightforward preparation and fresh ingredients, it holds a special place in the hearts (and stomachs) of those who have experienced its warm embrace.
Try out this beloved dish, and you’ll find that sometimes it’s the simplest things that bring the most joy. Embrace the culinary spirit of Jiangsu, and enjoy the rich tapestry of flavors that this wonderful region has to offer.