Eel Fillets with Beefsteak Fungus

If there is a fish that can match, in flavour and texture, the beefsteak fungus, it’s the eel. The fungus has an acidity which compensates for the fattiness of the eel. The fish itself is actually cooked so that it loses a great deal of its natural fat: chargrilling not only melts and burns off most of the fat, but the heat also gives the fish a desirable smokiness. The marinade is also important. I have tried this recipe using conger eel, and the result was equally good. In this case you n