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Spicy Eel With Spring Onions, Fish, Korean Recipe, Korean Food Recipe
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SPICY EEL WITH SPRING ONIONS

INGREDIENTS :

1 freshwater eel, 3 red chili peppers, 16g ginger, 1T oil, 1T sesame oil, 1 stalk of spring onion, some toasted sesame seeds.


SEASONINGS:
(1) 1t salt, some ground white pepper, 1t Chonju (i.e. rice wine).
(2) 2T Korean hot red pepper paste, 1T grain syrup.

PREPARATION :

1. Blanch eel in boiling water with vinegar for 20 seconds; Lift the eel up; Scratch the whole eel with a knife several times; Rinse; Discard the bone; Cut into sections; Marinate in seasoning (1) for 40 minutes.
2. Rinse red chili peppers; Drain; Slice.
3. Peel, rinse and slice ginger.
4. Rinse spring onion and drain; Cut off the roots; Chop.
5. Add 1T oil to a non-stick skillet; Heat over a medium heat; Add the eel; Stir-fry over a medium heat till the edges are crispy (approximately 6 minutes); Lift the eel up and drain on kitchen paper.
6. Set the oil aside; Add 1T sesame oil to the skillet; Heat over a low heat; Add the chili peppers and the ginger; Stir-fry over a low heat for 2 minutes; Add seasoning (2); Stir-fry over a low heat for 1 minute; Return the eel to the skillet; Add the spring onion; Stir-fry over a low heat for 3 minutes; Turn off the heat; Arrange on a serving plate; Garnish with toasted sesame seeds; Serve hot.