Steamed White Eel with Fermented Black Soybean Sauce

Method5 steps

1. 1

   Inspect and Clean the White Eel

   检查与清洗白鱔

   Inspect the white eel that has been processed by the fishmonger and rinse it thoroughly. You may rub the eel pieces gently with 3g of salt and 1 teaspoon of cornstarch, marinate for 5 minutes, then rinse clean.

   检查鱼贩处理过的白鱔，冲洗干净。可用3g盐和1茶匙生粉轻搓白鱔段，腌制5分钟后冲洗干净。

   ⏱7 min

   • 💡 Rubbing with salt and cornstarch effectively removes the fishy smell and enhances the tender, smooth texture.盐和生粉搓洗可以有效去腥并增加嫩滑口感
   
2. 2

   Prepare the Sauce

   准备酱汁

   In a small bowl, combine fermented black soybeans, minced garlic, light soy sauce, dark soy sauce, sugar, sesame oil, and water. Stir until well mixed.

   在小碗中混合豆豉、蒜末、生抽、老抽、糖、麻油和水，搅拌均匀。

   ⏱2 min

   • 💡 For a richer soybean sauce flavor, you may add an extra 0.5 tablespoon of fermented black soybeans.若喜欢更浓郁的豉汁，可多加0.5汤匙豆豉
   
3. 3

   Plate the Dish

   摆盘

   Arrange the white eel pieces flat on a heatproof plate, avoiding overlap as much as possible. Sprinkle with julienned ginger and drizzle evenly with the fermented black soybean sauce.

   将白鱔段平铺在耐热盘中，尽量不重叠。撒上姜丝，均匀淋上豉汁。

   ⏱3 min

   • 💡 Avoiding overlap ensures even heat distribution.不重叠是为了受热均匀
   
4. 4

   Steam

   蒸制

   Bring 500ml of water to a boil, place the plate in the steamer or electric steam oven, cover, and steam over medium-high heat for about 8-10 minutes until fully cooked.

   烧开500ml水，放入盘子盖盖，中大火蒸约8-10分钟至熟透。

   ⏱10 min

   • 💡 The fish is fully cooked when the flesh turns white and there is no blood water.熟透的标志是肉质变白且无血水
   • 💡 Adjust the steaming time based on the size of the eel pieces to avoid overcooking.视白鱔段大小调整时间，避免过老
   
5. 5

   Garnish and Finish

   装饰与完成

   Remove the white eel, sprinkle with julienned scallion and red bell pepper, and optionally drizzle with hot sesame oil.

   取出白鱔，撒上葱丝和红椒丝，可淋上热麻油。

   ⏱2 min

   • 💡 Hot sesame oil further enhances the aroma of the sauce.热麻油可以进一步提升酱汁香气