Asian-Style Eel with Scallions and Peppers
Ingredients
- Ingredients
- 800 grams
- 1 green Bell pepper
- 30 grams sesame oil
- 4 Tbsps lemon juice
- peppers
- 2 Tbsps soy sauce
- 1 bunch scallions
- ½ bunch Chives
- 100 milliliters fish stock
Preparation steps
Remove the skin and bones from the eel halve lengthwise, pat dry and then cut into bite-size pieces. Mix the lemon juice with the soy sauce, sprinkle the eel with it and let stand for 10 minutes. Meanwhile, rinse the leeks, and cut the green parts into finger-length pieces, then in strips. Finely chop the whites of the scallions. Rinse the chives, shake dry and cut into finger-length pieces. Rinse, halve and remove the seeds and white ribs from the peppers and cut the peppers into thin strips.
Lift the eel from the marinade. Heat the sesame oil in a wok and saute saute the eel until lightly browned. Add the pepper strips and saute briefly. Add the scallion greens and saute until wilted. Season to taste with pepper and pour in the fish stock. Serve with chive garnish.
