📝 About This Recipe
A crown jewel of Zhejiang cuisine, these fried eel slices are prized for their 'Xiang Cui' (fragrant and crispy) exterior and tender, succulent interior. Originating from the coastal Ningbo region, this dish celebrates the yellow eel's natural richness, balanced by a sophisticated glaze of aged black vinegar and ginger. It is a masterclass in texture and temperature, offering a savory-sweet profile that defines the elegance of 'Zhe' culinary traditions.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Yellow Eel (cleaned, deboned, and filleted into long strips)
- 1/2 cup Cornstarch (for dredging)
- 3 cups Vegetable Oil (for deep frying)
The Marinade
- 2 tablespoons Shaoxing Rice Wine (high quality aged wine preferred)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon White Pepper Powder
- 1 teaspoon Ginger Juice (freshly squeezed)
The Glaze
- 3 tablespoons Chinkiang Black Vinegar (provides the signature acidity)
- 2.5 tablespoons Granulated Sugar
- 1 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 1 teaspoon Sesame Oil (toasted)
Aromatics and Garnish
- 20 grams Ginger (peeled and cut into very fine matchsticks)
- 2 stalks Scallions (finely chopped)
- 1 sprig Cilantro (for garnish)
👨🍳 Instructions
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1
Rinse the eel fillets thoroughly under cold running water to remove any residual slime. Pat them extremely dry with paper towels; moisture is the enemy of crispiness.
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2
Slice the eel fillets into uniform pieces about 5cm (2 inches) in length and 1cm in width. If the fillets are thick, lightly score the skin side to prevent curling.
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3
In a medium bowl, combine the Shaoxing wine, light soy sauce, white pepper, and ginger juice. Add the eel slices and toss gently to coat. Let them marinate for 20 minutes.
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4
While the eel marinates, prepare the glaze by mixing the black vinegar, sugar, and dark soy sauce in a small bowl. Stir until the sugar is mostly dissolved.
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5
Drain any excess liquid from the marinated eel. Dredge each slice in cornstarch, shaking off the excess. The coating should be thin and even.
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6
Heat the vegetable oil in a wok or deep skillet to 160°C (320°F). You can test this by dipping a wooden chopstick in; small bubbles should rise steadily.
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7
Carefully slide the eel slices into the oil in batches. Do not overcrowd the wok. Fry for 3-4 minutes until the eel is cooked through and the coating is set but still pale.
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8
Remove the eel with a slotted spoon and drain on a wire rack. Increase the oil temperature to 190°C (375°F) for the second fry.
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9
Return all the eel slices to the hot oil for a 'flash fry' of 30-45 seconds. This step drives out internal moisture and creates a shatteringly crisp texture. Remove once golden brown.
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10
Carefully pour out the frying oil, leaving about 1 tablespoon in the wok. Sauté the ginger matchsticks over medium heat until fragrant and slightly wilted.
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11
Pour the prepared glaze into the wok. Let it bubble and reduce for about 1 minute until it thickens into a syrupy consistency.
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12
Quickly return the fried eel slices to the wok. Toss rapidly for 10-15 seconds so every piece is thinly coated with the glaze without losing its crunch.
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13
Drizzle with sesame oil and toss one last time. Transfer immediately to a warmed serving plate.
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14
Garnish with fresh scallions and cilantro. Serve immediately while the contrast between the hot, crisp eel and the tangy sauce is at its peak.
💡 Chef's Tips
Always use fresh yellow eel if possible; frozen eel can become mushy and lose its structural integrity. The double-fry technique is essential—the first fry cooks the meat, the second fry creates the crunch. Don't skip the ginger juice in the marinade; it is the traditional Chinese secret to neutralizing the 'earthy' scent of freshwater eel. Work quickly during the final tossing phase; if the eel sits in the sauce too long, the steam will soften the crust.
🍽️ Serving Suggestions
Pair with a glass of dry, chilled Shaoxing Huadiao wine to complement the vinegar notes. Serve alongside a bowl of steamed Jasmine rice to soak up any extra glaze. A side of blanched bok choy or 'A-Choy' provides a refreshing, crisp contrast to the rich fried eel. This dish works beautifully as part of a multi-course Zhejiang banquet, following a light soup.