Stir Fried Eel with Black Bean
Indulge in the bold flavors of **Stir Fried Eel with Black Bean**, a savory Chinese-inspired dish that’s both rich and aromatic. Tender, bite-sized pieces of eel are stir-fried to perfection and smothered in a flavorful sauce crafted from fermented black beans, soy sauce, Shaoxing wine, and a hint of dark soy for depth. This quick and easy dish, infused with the warmth of ginger and garlic and the slight kick of optional red chili, comes alive in just 10 minutes of cooking time. A final flourish of sesame oil and scallions elevates the dish, making it perfect for pairing with steamed white rice. Whether you’re an adventurous home cook or a seafood lover seeking something new, this black bean stir-fried eel is a sensational way to transform simple ingredients into a restaurant-quality meal.
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Recipe Information
Ingredients
- 400 grams Eel fillets (cleaned and deboned)
- 2 tablespoons Fermented black beans
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Dark soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 thumb-sized piece Ginger (finely sliced)
- 3 cloves Garlic (minced)
- 3 stalks Scallions (cut into 2-inch pieces)
- 1 piece Red chili (sliced, optional)
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
Instructions
Cut the eel fillets into bite-sized pieces. Pat them dry with paper towels to remove excess moisture.
In a small bowl, mix soy sauce, Shaoxing wine, dark soy sauce, cornstarch, and water to create a sauce. Set aside.
Rinse the fermented black beans under cold water to remove excess salt, then roughly mash them with the back of a spoon.
Heat the vegetable oil in a wok or large skillet over medium-high heat until hot.
Add the ginger slices and cook for 30 seconds until aromatic. Then, add the minced garlic, mashed black beans, and optional red chili slices. Stir-fry for 1 minute to release their flavors.
Increase the heat to high and add the eel pieces into the wok. Stir-fry for 2 to 3 minutes, ensuring the eel is evenly cooked.
Pour the pre-mixed sauce into the wok. Add sugar and toss everything together to coat the eel pieces evenly in the sauce.
Add the scallion pieces and stir-fry for another minute until they are slightly wilted.
Finish by drizzling sesame oil over the dish and giving it a final quick toss.
Serve immediately with steamed white rice.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 79.2 mcg | 396% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1683 mg | 36% | |
*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.
