Ingredients:
1 1/3 lbs. eel
4 oz. garlic
2 red chilis
2 slices ginger
Seasoning:
1/2 tbsp broad bean paste
1/2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp wine
2 tsps sugar
1/4 tsp salt
Dash of sesame oil
1 cup water
Sauce:
1 tsp. cornstarch
3 tbsps water
Directions:
1. Gut and scald fish to remove slime. Section. Coat with cornstarch and deep fry until stiff. Remove.
2. Deep fry garlic in hot oil until golden brown. Remove. Cut red chilis into pieces.
3. Heat 1 tbsp of oil. Stir fry broad bean paste and ginger until fragrant, Add seasoning and bring to the boil. Add fish and garlic and stew over low heat for 30 minutes. Add red chili. Thicken with sauce. Dish up.
