Dry Fried Eel Slices
Savor the bold and vibrant flavors of Dry Fried Eel Slices, an enticing Chinese stir-fry dish that highlights tender strips of fresh eel coated in a golden, crispy exterior. Marinated in a fragrant blend of Shaoxing wine, soy sauces, and spices, the eel is expertly paired with the sharp aroma of garlic, ginger, and dried red chilies for a flavorful punch. This dish comes together quickly in a sizzling hot wok, delivering a perfect balance of umami and heat, finished with a drizzle of sesame oil for a nutty depth. Perfect as a main course or served alongside steamed rice, this quick, 15-minute creation is a must-try for lovers of spicy, aromatic, and authentically Asian cuisine.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 500 grams Fresh eel
- 3 tablespoons Cooking oil
- 4 cloves Garlic
- 1 inch Ginger
- 3 stalks Green onions
- 5 pieces Dried red chilies
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Shaoxing wine
- 0.5 teaspoon White pepper
- 0.25 teaspoon Salt
- 1 tablespoon Cornstarch
- 1 teaspoon Sesame oil
Instructions
Clean the fresh eel thoroughly under running water and remove all internal organs and bones. Slice the eel into thin strips, about 2 inches long and 1/2 inch wide.
In a bowl, marinate the eel slices with the Shaoxing wine, light soy sauce, cornstarch, white pepper, and salt. Allow it to marinate for 15 minutes.
While the eel is marinating, finely mince the garlic and ginger. Chop the green onions into 2-inch segments, and cut the dried red chilies into halves, discarding the seeds if you prefer less heat.
Heat the cooking oil in a wok or large frying pan over medium-high heat until shimmering.
Add the marinated eel slices to the hot oil and stir-fry for 3-4 minutes until the eel is golden brown and slightly crispy. Remove the cooked eel from the wok and set it aside on a plate.
In the same wok, add the minced garlic, ginger, dried red chilies, and the white parts of the green onions. Stir-fry until fragrant, about 1-2 minutes.
Return the fried eel slices to the wok and toss them with the aromatics.
Drizzle in the dark soy sauce and toss everything evenly to coat. Adjust the flavor with a pinch more salt if needed.
Add the green parts of the green onions and sesame oil, then stir-fry for another 1-2 minutes.
Serve hot as a main dish or alongside steamed rice for a complete meal.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 29.1 mcg | 145% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
