Fall Volume: 1998 Issue: 5(3)

In Shanghai, river eels are popular. In other regions of China, those from the sea are more readily available. In places where they are not available but longed for, many an eel-raising industry can be found. One popular recipe for salt water eels is Taro Eel, made with vegetable oil, garlic, salted black beans, ginger, and ham; it is long cooked. Some recipes are lots quicker such as Braised Eel with Celery Cabbage. In Tang Dynasty times (circa 618 to 907 A.D.) and today, eel broth, stir-fried eel, and eel stew have many devotees. Try them, the recipes that follow, and many others, you'll become a devotee, also. And see the Letters to the Editor column for an illustration on how to skin an eel, should your fish market not provide that service.

WONONA'S EEL IN EGG BATTER:

Ingredients:
1 pound skinned eel, cut in two inch sections
3/4 teaspoon salt
dash of ground black pepper
5 Tablespoons flour
1 egg, beaten
2 Tablespoons water
1 cup vegetable oil
1-2 scallions, chopped

Preparation:
1. Season eel with salt and pepper.
2. Make batter of flour, egg, and water and let it rest for ten minutes, then put seasoned eel into it.
3. Heat oil to 3750 F in a deep pan, lift pieces of ell out and deep-fry the eel about five minutes. Then drain on paper towels. Put on a platter and sprinkle scallions on and serve.

Approximate nutrient analysis: per person when serving 4 people and assuming half ounce of oil absorbed in the batter; Calories- 358 Kc, Carbohydrate- 8 g, Protein- 29 g, Sodium- 943 mg, Total fat- 22 g, Saturated fat- 4 g, Cholesterol- 268 mg,

I love eel in green peppers as they are made in Yangzhou and my husband loves eel Shanghai-style. Try either or Wonona's more Cantonese version or the dozens of others found in Chinese cookbooks. Eel makes a tasty dish considered healthy; become a fan, you'll be glad you did.

STIR-FRIED EEL WITH PEPPERS

Ingredients:
1 pound skinned and boned eel, cut in one-inch sections
1/2 teaspoon coarse salt
1/8 teaspoon ground white pepper
1 teaspoons dry sherry
3 Tablespoons corn oil
2 cloves garlic, minced
2 large green peppers

Preparation:
1. Dry the eel with paper towels and then season it with salt, white pepper, and sherry.
2. Heat wok or deep fry pan, then add oil and garlic and stir-fry for half minute; next add eel and continue stir-frying for three minutes.
3. Add peppers and fry one minute more, then serve on a pre-heated plate.

Approximate nutrient analysis: per person when serving 4 people.

Calories- 586 Kc, Carbohydrate - 52 g, Protein- 37 g, Sodium- 726 mg, Total fat- 29 g, Saturated fat- 5 g, Cholesterol- 183 mg.