Crispy Eel with Sizzling Oil

响油鳝糊

Crispy Eel with Sizzling Oil — a Jiangsu-Zhejiang Chinese recipe, ready in about 45 minutes. Step-by-step instructions with photos.

Ingredients

• freshwater eel fillets, skinless, cut into 3-cm strips
• light soy sauce
• Shaoxing wine
• ginger, julienned
• garlic, minced
• sesame oil

Instructions

1. Marinate eel strips with light soy, Shaoxing wine, and ginger for 10 minutes. Pat *very* dry with paper towels — moisture prevents crispness.
2. Heat 3 tbsp neutral oil in wok over high heat until shimmering (190°C / 375°F). Add eel in single layer; fry 1 minute per side until edges curl and turn golden.
3. Push eel to sides; add garlic to center. Stir-fry 20 seconds until fragrant but not browned.
4. Return eel to center. Add 2 tbsp water, 1 tsp sugar, and 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tsp water). Toss constantly 1 minute until glossy, thickened sauce coats every piece.
5. Transfer to preheated serving plate. Top with extra julienned ginger and scallion greens. Heat 2 tbsp sesame oil until just smoking (180°C); pour *directly* over dish — it should sizzle loudly.