Entree: China – Jiangsu – 江苏红烧鳝鱼 ➤ Jiāngsū hóngshāo shànyú (Sweet-savory soy-braised freshwater eel finished in a glossy Jiangsu-style sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.2 lb (550 g) freshwater eel, cleaned and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) rock sugar
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 3 tbsp (45 ml) Shaoxing wine
- 1 cup (240 ml) low-sodium chicken stock or water
- 3 scallions, trimmed and cut into 2-inch (5 cm) lengths
- 1 tbsp (15 g) fresh ginger, julienned
- 1 tsp (5 ml) Chinkiang black vinegar
- 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water for slurry
- Pinch of white pepper
- Salt to taste

Instructions

1. Rinse the eel pieces, pat dry, and season lightly with a pinch of salt and white pepper. Prepare scallions and julienned ginger.
2. Heat the vegetable oil in a wide, heavy skillet or wok over medium-high heat. Add the ginger and the white parts of the scallions and stir until fragrant, about 30 seconds.
3. Add the eel pieces in a single layer and sear briefly on both sides until lightly browned but not fully cooked, about 2–3 minutes per side.
4. Pour in the Shaoxing wine to deglaze and cook off the alcohol for 30 seconds. Add light soy sauce, dark soy sauce, rock sugar, and the chicken stock. Bring to a gentle simmer.
5. Reduce heat to medium-low, cover, and braise until eel is tender and nearly cooked through, about 8–10 minutes depending on piece size.
6. Uncover and increase heat to reduce the sauce to a glossy consistency, about 3–5 minutes. Stir in Chinkiang vinegar, then add the cornstarch slurry a little at a time to thicken to a coating glaze.
7. Adjust seasoning with salt and a pinch more white pepper if needed. Scatter the green parts of the scallions over the eel and serve immediately with steamed rice.