Stir-fried eel with black bean sauce


by: Naomi

The meat of the eel has a distinctive and beautifully clean flavour. And eels make easy eating, because they have just one bone running down the middle, so they're not finicky things.


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serves: 2

8-10 oz (225-275 g) skinned eel fillet

1 1/2 teaspoons cornstarch

1 1/2 tablespoons Chinese fermented salted black beans

1/2 teaspoon sugar

2 tablespoons toasted sesame oil

2 cloves garlic (cut into fine shreds)

piece 1-inch (2.5-cm) of peeled fresh ginger (cut into very thin shreds)

1 medium-hot red chile pepper (thinly sliced)

3 tablespoons Chinese rice wine or dry sherry

1 teaspoon dark soy sauce

4 green onions (cut on the diagonal into long, thin slices)


Nutrition Facts
Stir-fried eel with black bean sauce

Servings Per Recipe: 2

Amount per Serving

Calories: 429

  • Total Fat: 27.4 g
  •     Saturated Fat: 4.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 142.9 mg
  • Sodium: 238.7 mg
  • Total Carbs: 17.4 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 5.1 g
  • Protein: 24.7 g

how is this calculated?

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1.  Cut through the skin around the back of the head with a small, sharp knife.

2.  Using fish pliers, pull away about 1 inch (2.5 cm) of skin from all the way around the head.

3.  Hang the eel up by the head, with a meat hook or a piece of string, from something very secure and with plenty of room in which to work. Using a second pair of pliers, grab hold of some skin on either side of the eel and start to pull it away.

4.  As soon as the skin starts to come away more cleanly, firmly and steadily pull it down toward the tail. As you near the tail it will start to get a little harder, but just give it a vigorous final tug and it will come away completely, over the tail.

5.  To fillet the eel, lay it on a chopping board and cut off the head. Using a sharp, thin-bladed, flexible knife, make a shallow cut along the backbone of the fish, just above the line of bones. Start to cut away the fillet, keeping the blade of the knife as close to the bones as you can.

6.  As soon as you can get the whole blade of the knife under the fillet, rest your other hand on top of the fish and cut the fillet away in one clean sweep, down toward the tail. Turn the eel over and repeat on the other side.

7.  Cut the eel fillet diagonally into pieces that are 1 inch (2.5 cm) wide.

8.  Toss the eel with a little salt and then the cornstarch.

9.  Put the black beans, sugar, and 2 tablespoons of cold water into a small bowl and crush to a coarse paste.

10.  Heat a wok over a high heat until it is smoking hot. Add the sesame oil and garlic, quickly followed by the ginger, red chile, and black bean paste. Stir-fry for a few seconds, then add the eel pieces and stir-fry for 1 minute.

11.  Add the rice wine or sherry, soy sauce, and 3 to 4 tablespoons of water, and cook for 2 minutes, until the eel is cooked through.

12.  Add the green onions to the wok and stir-fry for about 1 minute. Serve immediately, with some steamed rice.

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