Yellow Eel Braised with Eggplant
Hot Dishes

Yellow Eel Braised with Eggplant

timer 38 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Yellow Eel Braised with Eggplant

About This Recipe

This savory Eel with Eggplant recipe is a delicious harmony of tender eel and soft, fragrant eggplant, simmered to perfection in a rich, flavorful sauce. Fresh eel is stir-fried with ginger and cooking wine to remove any fishy taste, then simmered with soy sauce, salt, and sugar for a deep, umami-packed base. The eggplant absorbs the savory broth, becoming melt-in-your-mouth tender while adding a satisfying texture. The eel cooks until the meat easily separates from the bone, offering a crispy yet tender bite. Finished with a touch of light soy sauce and a slightly brothy consistency, this dish is both nutritious and irresistibly tasty. Perfect served over steamed rice, this Eel with Eggplant dish brings together bold flavors and comforting textures for a truly memorable meal.

Instructions

Detailed preparation guide

servings 4
Total Time 38m

shopping_basket Ingredients

Main Ingredients
  • Eel 300g
  • Eggplant 200g
The aromatics
  • Ginger 10g
The sauce & seasonings
  • Cooking oil 2 tbsp
  • Cooking wine 1 tbsp
  • Soy sauce 1 tbsp
  • Salt 1/2 tsp
  • Sugar 1 tsp
  • Light soy sauce 1 tsp

menu_book Directions

1
Step 1
Step 1
Kill and clean the eel, cut it into segments for later use.
2
Step 2
Step 2
Cut the eggplant into rolled knife blocks for later use.
3
Step 3
Step 3
Pour an appropriate amount of oil into the wok, heat it over high heat, add ginger to fragrance, then add the eel and stir-fry, add cooking wine to remove the fishy smell.
4
Step 4
Step 4
After stir-frying the eel, add soy sauce to color, add salt and sugar to adjust the basic flavor, add water to cover the eel, bring to a boil over high heat, then cover and simmer over medium heat for about 15 minutes.
5
Step 5
Step 5
After simmering the eel, add the eggplant, stir-fry over high heat, cover and continue to simmer over medium heat for about 5 minutes, until the eggplant is cooked through.
6
Step 6
Step 6
Collect the juice over high heat, add salt, sugar, and light soy sauce to adjust the flavor, note to leave a little more soup.
7
Step 7
Step 7
The finished dish is served in a bowl, this dish has the eel meat and bones separated, crispy and tender, the eggplant is soft and fragrant, rich in nutrition.

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