Marinated Eel Food

MARINATED EEL (ANGUILLA MARINATA)

Steps:

• In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil.
• Add the onions, garlic, thyme, bay leaves, peppercorns, and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
• Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
• Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
• Then heat 2 Tblsp. of olive oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
• Transfer the eel to a shallow 9- by- 12-inch glass, porcelain or enameled baking dish and pour over it the hot marinade.
• When it is at room temperature, cover the dish with plastic wrap and refrigerate for at least 24 hours.
• To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.

FRIED EEL

Steps:

• Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
• Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.

UNADON (UNAGI DON)

Steps:

• Gather all the ingredients.

BAKED EELS

Steps:

• Preheat oven to 400F and lightly butter a baking dish.
• Cut fish in two- or three-inch pieces; wash in salted water and dry thoroughly.
• Dredge with flour, season with salt and pepper and place in prepared pan.
• Dot with butter and add water to prevent burning.
• Cover and bake for 15 minutes or until fish is browned.

JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)

Steps:

• Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
• Bring to the boil, then simmer until reduced by half.
• Skewer eel steaks so that they will remain flat during cooking.
• Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
• Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
• Repeat previous step once more.
• Serve hot over rice.