Stir-fried Eel

Stir-fried Eel

This **Crispy Pan-Fried Loach** is a bold and flavorful dish that highlights the natural freshness of live loach, cooked using a unique method for maximum crispiness. The loach is fried alive in a hot wok, ensuring tender meat with a satisfying crunch, while aromatic scallions, ginger, garlic, and dried chili peppers add a spicy, fragrant kick. Unlike typical fish preparations, this recipe skips gutting for ease and authenticity, delivering a rustic yet delicious experience. The loach is first seared without oil to prevent jumping, then pan-fried to golden perfection before being tossed in a savory stir-fry of spices and light soy sauce. The result? A crispy, umami-rich dish with a hint of heat—best enjoyed by focusing on the tender tail and body. Perfect for adventurous eaters seeking an authentic, textural delight!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
loach
400g

The aromatics

🧅
scallions
2 stalks
🧅
ginger
15g
🧅
garlic
3 cloves
🧅
dried chili peppers
2-3 pieces

The sauce & seasonings

🧂
oil
10ml
🧂
light soy sauce
1 tbsp

Instructions

1. Step 1

Step 1
The live loach is not gutted, as it is difficult to handle and it’s believed that frying loach is similar to frying small fish, which does not require gutting. To maintain freshness, the loach is cooked directly.

2. Step 2

Step 2
Heat a wok over high heat without adding oil, then add the live loach and cover the lid to prevent them from jumping out. After 15 seconds, the loach will be still.

3. Step 3

Step 3
Remove the lid, add oil to a level just enough to cover the loach, and pan-fry for 3 minutes.

4. Step 4

Step 4
Chop scallions, ginger, and garlic into small pieces, and cut dried chili peppers and scallions into segments.

5. Step 5

Step 5
Remove the loach from the wok after pan-frying.

6. Step 6

Step 6
Leave a small amount of oil in the wok, add dried chili peppers, scallions, ginger, and garlic, and stir-fry over low heat.

7. Step 7

Step 7
Add the loach back into the wok, stir-fry, and add salt and light soy sauce. Stir-fry for 30 seconds.

8. Step 8

Step 8
Before serving, add scallion segments and stir-fry briefly.

9. Step 9

Step 9
Note: As the loach is fried alive, avoid eating the head and adjacent parts when consuming. The tail and body are edible.

10. Step 10

Step 10
The dish is now ready to be served.

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!