One EEL dish..That we grew up with

One EEL Dish

In America, eel fish must be familiar to some restaurant-goers. In most Japanese restaurant Unagi sushi is made with teriyaki-flavored grilled Eel. Most people may love that sushi too. After more than 15 years stay in Minnesota, many restaurants and more diversified menu available in the metro area. Korean, Middle Eastern, Indian restaurants and of course Chinese restaurant too.

As I am the fan of every type of food, I would try most of them if I have the chance. In my memory, the one eel dish has been our favorite since we were little. Some weekends, our dad brought us to enjoy the Chinese dinner and the movie. Each of us could choose one dish that we liked. That spicy Eel dish is the favorite that we all agree to order. It is a simple dish cooked with black bean sauce, chili, and garlic. But the method of cooking depends on how this dish is cooked with the big flame.

 That stir fry dish is spicy with its own unique ingredient.It is flavored with Beansprout. I tried to order this dish from Szcheuan restaurant once, but the taste was not quite the same as we use to eat in Yangon, Myanmar ( Rangoon, Burma).

Therefore I tried to make this dish several times at home similar to that restaurant in Yangon, Burma.
Not that bad, eatable. In Burma, that dish is super tasty at the Golden Duck Restaurant. Because of its very delicious roasted duck which is also signature gourmet food, that restaurant is popular among restaurant-goer and tourists.

This restaurant was also my mom's favorite because she loves the Chinese food from this restaurant. Every time I visit Burma,  that restaurant is a must go for good dinner. That dish is also very good spicy dish to pair with other food too. Till today, the taste is still authentic as it was in our childhood days.

Hot and Spicy Eel ( 2-3 Serving)

Ingredients

1 bag ( 14 oz) Frozen Eel. ( taste better if fresh)
8 oz               Bean Sprout
1/2 cups         Garlic  ( finely chopped)
1/2 cups         Spring Onion ( cut 1 inch long)
1 tbsp            Fine chopped Fresh Red Chili
1 tbsp            Grated Ginger
1 tbsp            Soy sauce ( light)
1 tbsp              Black Bean Sauce
1 tbsp            Sri Racha Sambal Oelek
1 tbsp            Corn Starch mix with 1/2 cups of broth
1 tsp              Black pepper powder
1/2 tsp           Szcheuan Pepper Corn (pounded)
1/2 cups         Canola Oil
1 tbsp             vinegar
1 tbsp             White wine
1 tsp               fine paprika powder
1 cup              Cut cilantro to garnish

Instruction

Prep 1:   Boil the ell in boiling hot water for 5 -10 minute the strain out from the hot water.
             Remove the meat gently from the bone. Season the fish meat with
             pepper and salt.

Prep 2:  In a small bowl, add chopped garlic, paprika powder and vinegar with 2 tbsp of garlic. Mix well.

Prep 3:  In a small bowl add Sri Racha Samba Oelek, soy sauce, 1tsp sugar and black bean sauce. Mix well.

1. Heat the oil in a Chinese Wok over high heat. Then add ginger, Add prep 2. Then stir till chili, garlic and ginger are fragrant. Add the prep 1 together and stir.

2. Add white wine then stir 2-3 minutes over the big flame.

3. Add prep 3 to the Wok and stir.

4. Add the cornstarch with broth pour it on top together with crushed Sichuan peppercorn.

5. Stir 3-4 minutes then add the bean sprout with spring onion into the wok and stir for 3-5 minutes.

6. Then pour into the serving plate. garnish with fresh chopped garlic and cut cilantro.

( Note:  This spicy dish is suitable to pair with either soup or sweet and sour meat dish. Of course to enjoy with white jasmine rice)