Grilled Freshwater Eel with Savory Soy Glaze – A Summer Revitalizer
Grilled Freshwater Eel with Savory Soy Glaze – A Summer Revitalizer
Summer’s Ultimate Revitalizer: Delicious Grilled Freshwater Eel with Soy Glaze
Introducing a delightful grilled freshwater eel dish with a classic soy-based glaze, perfect for beating the summer heat and replenishing your energy. This recipe will guide you to create restaurant-quality eel right in your own kitchen.
Main Ingredients- 1kg Freshwater eel, cleaned
Eel Glaze- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1/3 Tbsp Ginger syrup
- 1 Tbsp Cooking wine (Sake or Mirin)
- 1 Tbsp Plum extract (Maesil Cheong)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1/3 Tbsp Ginger syrup
- 1 Tbsp Cooking wine (Sake or Mirin)
- 1 Tbsp Plum extract (Maesil Cheong)
Cooking Instructions
Step 1
Rinse the cleaned freshwater eel thoroughly under running water. Gently scrape off the slippery mucin (viscous substance) from the surface using the tip of a knife. This step helps reduce any fishy odor and results in a cleaner flavor.
Step 2
To prevent the eel from curling or misshaping during grilling and to ensure the glaze penetrates evenly, make shallow cuts about 2-3 cm apart across the skin side. Avoid cutting too deeply; a light score is ideal.
Step 3
Place the eel on a preheated pan or grill. Before grilling, sprinkle a little coarse sea salt over it. This seasoning enhances the natural savory flavor of the eel and helps achieve a crispy exterior.
Step 4
Once the top side of the eel turns golden brown and starts to sizzle, it’s time to flip it over. The appetizing sizzling sound will surely whet your appetite! If you’re enjoying it as a simple salt-grilled dish, you can finish here and savor the deliciousness.
Step 5
Today, we’re making a delicious soy-glazed eel. Brush the eel evenly on both sides with the prepared soy glaze mixture (soy sauce, oyster sauce, ginger syrup, cooking wine, plum extract). While store-bought sauces are an option, homemade glazes offer a fresher and healthier taste.
Step 6
Cut the eel into bite-sized pieces using kitchen scissors. Continue to grill, flipping occasionally, ensuring the cut surfaces are also cooked through and coated with the glaze. Grill over medium-low heat to prevent the glaze from burning and to keep the eel moist inside with a glossy finish on the outside.
