Slithering Eels Braised with Dried Chili

6 Hidangan
Sederhana - Medium
Slithering Eels slow braised with dried Chili 45


Bahan-bahan diperlukan untuk resipi ini:
Knorr Kiub Pati Ikan Bilis
  • 3 pcs (750g) Eels fillet
  • 100 g Spring onion, lightly blanched
  • Salt and pepper
  • Oil for deep frying

For sauce:

  • 12 cloves Garlic, skinned and left whole
  • 6 pcs Dried Chili, deseeded and cut into small pieces
  • 2 inch Ginger, sliced thinly
  • 2 tbsp Sesame Oil
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Brown Sugar
  • ½ cup Water
  • 2 tbsp Cooking oil
  • 1 small bunch of baby bok choy, blanched



Clean the eel and cut each piece into half. Lightly season with salt and pepper. Roll each slice and secure it tightly with spring onion.



Heat up oil in a wok and deep fry the eels until browned. Dish up and set aside.



For sauce, heat up oil in a wok and sauté garlic until browned. Add in the rest of the ingredients and bring to a boil. Add in the eels and braise for 15-20 minutes.



Dish up eel rolls and remove the spring onion. Slice the eel rolls into 2-3 pieces and arrange on a serving plate. Garnish with bok choy and pour the sauce over the dish. Serve hot.


Exit mobile version