「Steamed Eel with Black Bean Sauce」

Ingredients and amounts

• 250 g white eel (about 1 small eel, gutted and cut into segments)
• 1 tbsp fermented black beans
• 2 cloves garlic (minced)
• 3 slices ginger (julienned)
• 1 stalk scallion (cut into sections or shreds)
• 1.5 tbsp light soy sauce
• 0.5 tsp dark soy sauce
• 0.5 tsp sugar
• 0.5 tsp sesame oil
• 1 tsp cornstarch (optional, for marinating)
• 1 tbsp water (for sauce)
• 10 g red bell pepper (julienned, for garnish)

Step-by-step method

1. 1

   Step 1

   Have the fishmonger gut, scrape off slime, and cut the eel into 5 cm segments.

2. 2

   Step 2

   At home, check the eel, rinse thoroughly, and ensure no residual slime or impurities.

3. 3

   Step 3

   Optional: Rub the eel segments with 3 g salt and 1 tsp cornstarch, marinate for 5 minutes, then rinse to remove fishy smell and enhance tenderness.

4. 4

   Step 4

   In a small bowl, mix 1 tbsp fermented black beans, 2 cloves minced garlic, 1.5 tbsp light soy sauce, 0.5 tsp dark soy sauce, 0.5 tsp sugar, 0.5 tsp sesame oil, and 1 tbsp water. Stir well.

5. 5

   Step 5

   For a stronger black bean flavor, add an extra 0.5 tbsp of fermented black beans.

6. 6

   Step 6

   Arrange the eel segments flat on a heatproof plate, avoiding overlap as much as possible.

7. 7

   Step 7

   Evenly scatter the julienned ginger over the eel.

8. 8

   Step 8

   Evenly pour the prepared black bean sauce over the eel.

9. 9

   Step 9

   Add water (500 ml) to a steamer or electric steamer and bring to a boil.

10. 10

    Step 10

    Place the plate with eel into the steamer and cover with the lid.

11. 11

    Step 11

    Steam over medium-high heat for 8-10 minutes (adjust based on eel segment size) until the eel is cooked through but not overdone (flesh turns white, no blood).

12. 12

    Step 12

    After steaming, remove and garnish with scallion shreds and red bell pepper shreds (optional).

13. 13

    Step 13

    Optionally, drizzle hot sesame oil on top to enhance aroma.

14. 14

    Step 14

    Serve immediately with steamed rice.