Braised Conger Eel

Name: Braised Conger Eel
Yield: Serves 8 with 3 Other Dishes
Cuisine: China
Ingredients: 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 4 large steaks conger eel, each about 2.5 cm (1 in) thick and 350 g (12 oz); 300 ml (10 fl oz/1¼ cup) chicken stock; 30 ml (2 tbsp) peanut or vegetable oil; vegetable oil for deep-frying; 2–3 bulbs large-cloved garlic, peeled; 1 whole (3 pieces) dried tangerine peel; 22.5 ml (1½ tbsp) plain white flour; 12–15 medium dried Chinese black mushrooms, reconstituted; 115 g (4 oz) roast belly pork, cut crossways into strips; 15 ml (1 tbsp) thick or dark soy sauce; 15 ml (1 tbsp) oyster sauce; 15 ml (1 tbsp) thin or light soy sauce

Preparation info

Serves
8
with 3 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

In 1988 when I was in Hong Kong, I had the good fortune of being treated to the rarely encountered dish of braised giant eel (dai sin in Cantonese), cooked no less by the ‘abalone king’ and restaurateur, Chef Yang Koon-yat. As the expert food journalist Willy Mark and I savoured the treat, Mr Yang regaled us with the story of how the giant eel was flooded out of an estuary of the Pearl River into the rice fields and was subsequently caught

Ingredients

Asia
China
Fish course
Hong Kong

Ingredients

Method