Steamed Whole Eel In Black Bean Sauce

Putonghua : pan long san

 
Ingredients
Whole Eel  600 g             Chopped Spring Onion  1 tbsp           Chopped Parsley 1 tbsp

Seasoning
Light Soy Sauce  1 tbsp            Sugar  1 tbsp             Salt  1/2 tbsp
Cornflour  1/2 tbsp              Mash Ginger (or ginger juice)  1 tbsp

Sauce 1
Minced Red Pepper  1 tbsp           Mash Garlic 3 tbsp          Mashed Dry Black Bean  3 tbsp

Sauce 2
Salt  1/2 tbsp          Sugar  1 tbsp             Dark Soy Sauce  1 tbsp
Cornflour  1 tbsp              Water  4 tbsp

Steps
1) Clean eel with hot water, cut away eel’s head
2) Circle-cut eel’s body by a small knife, slightly 5 mm in depth, almost to the bone
3) Cut each 15 mm as one section, make many sections on whole eel’s body
4) Marinate eel including head for 10 minutes by seasoning, coated by oil
5) Put eel into a flat-bottom steaming container, circle the eel’s body
6) Put the eel’s head into the center of eel’s circle, steamed 10 minutes by high heat
7) Heat wok with 2 tbsp of oil, add in sauce (1), stir fry
8) Add in sauce (2), cook until boiled, add sauce onto the eel
9) Sprinkle chopped parsley and spring onion, serve

Remark
tbsp – table spoon
If you chop eel into thin section, steam only 8 minutes is okay…..
If the whole eel is so large to approx. 800 g, steam approx. 15 minutes…..
If you don’t like hot spicy, drop red pepper……..