How to Make Delicious and Flavorful Spicy Ginger Braised Eel at Home

How to Make Ginger Braised Eel

• 1

  Prepare the eel

  500g of eel purchased should be cleaned and placed in a bowl, then pour hot water at about 60 – 70 degrees to cover the eel and use chopsticks to stir vigorously to remove dirt and slime from the eel.

  Next, rinse the eel with water, then use a knife to scrape the entire body of the eel clean, cutting off the head, fins, and all internal organs.

  Finally, rinse the eel one more time and let it drain.

  Effective methods to remove eel slime

  Using hot water

  • After cleaning the eel, pour hot water at about 60 – 70 degrees evenly over the body of the eel and wait for the slime to solidify. Next, use a knife to scrape off the slime, then rinse the eel with diluted saltwater.
  • Finally, rinse with clean water and it is ready for cooking.

  Using vinegar and saltwater

  • Pour vinegar evenly over the cleaned eel and wait for the slime to solidify, then use a knife to scrape off the slime.
  • Rinse the eel with saltwater again to completely remove the slime and fishy smell, then rinse with clean water.

  

  

  

  
• 2

  Prepare ginger and green onions

  Peel the ginger, cut off the deep dents, then wash it clean, drain, and cut into julienne strips.

  For the garlic, peel it, wash it clean, drain, and crush it. Cut off the roots of the green onions, wash them clean, drain, and cut them into pieces about 2 finger joints long.

  

  
• 3

  Cooking Mudfish

  You add 4 spoons of cooking oil, 1 tablespoon of sugar into the pan and heat it on the stove over medium heat. When the oil is hot and the sugar has dissolved completely, you add crushed garlic and sauté for about 1 minute before turning off the heat.

  You arrange the prepared mudfish in the pot and immediately pour the garlic oil mixture into the pot and mix well.

  Cook the fish on the stove over low heat and add 5 tablespoons of fish sauce, 1 teaspoon of seasoning powder, 1/4 teaspoon of monosodium glutamate, 1.5 teaspoons of sugar, and 1/2 cup of boiling water (rice bowl) until it just covers the fish and gently stir.

  Add sliced ginger on top and cover the pot, simmering the fish for 15 minutes on low heat until the fish is cooked and the liquid has reduced.

  After 15 minutes, you open the lid and season to taste, then add chopped green onions on top, gently stir until the green onions are cooked, then turn off the heat.

  

  

  

  
• 4

  Final Product

  So with just a few basic steps, we have completed the delicious ginger braised eel dish!

  The fish is tender, absorbing the salty-sweet flavor combined with the fragrant aroma of ginger, fried garlic, and green onions, creating a tasty braised fish that pairs well with rice.

  Serve it immediately on a plate and enjoy with a plate of boiled vegetables alongside white rice for a complete meal.