Ingredients with Measurements:
- 1 lb eel fillets, sliced into thin pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Spicy Orange Sauce:
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp red pepper flakes
- 1 tsp grated ginger
- 1 garlic clove, minced
Special equipment needed:
- Deep fryer or large pot for frying
- Whisk
- Mixing bowls
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, black pepper, garlic powder, and paprika. Mix well.
2. In another shallow dish, beat eggs.
3. In a third shallow dish, place panko breadcrumbs.
4. Dredge eel slices in flour mixture, shaking off any excess.
5. Dip eel slices in beaten eggs, then coat with panko breadcrumbs.
6. Heat vegetable oil in a deep fryer or large pot to 375°F.
7. Fry eel slices in batches for 2-3 minutes or until golden brown and crispy. Use a slotted spoon or tongs to remove from oil and place on paper towels to drain excess oil.
For the Spicy Orange Sauce:
1. In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, red pepper flakes, ginger, and garlic. Bring to a boil over medium heat.
2. In a small bowl, whisk cornstarch and water until smooth.
3. Add cornstarch mixture to the saucepan and whisk until the sauce thickens.
4. Reduce heat and let simmer for 2-3 minutes.
5. Remove from heat and let cool.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 18g
- Carbohydrates: 54g
- Protein: 27g
Substitutions for ingredients:
- Eel can be substituted with any white fish such as cod or tilapia.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add chopped scallions or cilantro to the sauce for extra flavor.
- Serve with a side of steamed rice or stir-fried vegetables.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Use a slotted spoon or tongs to remove eel slices from oil to avoid burning yourself.
- Let the sauce cool before serving to prevent burns.
Storage instructions:
- Store leftover eel slices and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat eel slices in the oven at 350°F for 5-7 minutes or until heated through.
- Reheat sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve eel slices on a bed of lettuce or cabbage leaves for a colorful presentation.
- Drizzle sauce over eel slices or serve on the side for dipping.
Garnishes:
- Garnish with sliced scallions or cilantro for added flavor and color.
Pairings:
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the eel slices are not crispy, increase the oil temperature or fry for a longer time.
- If the sauce is too thick, add more orange juice or water to thin it out.
Food safety advice:
- Use caution when frying with hot oil to avoid burns.
- Make sure the eel fillets are fully cooked before serving.
Food history:
- Eel is a popular dish in many Asian countries and has been consumed for centuries.
Flavor profiles:
- The crispy eel slices have a crunchy texture and a mild, slightly sweet flavor.
- The spicy orange sauce adds a tangy, sweet, and slightly spicy flavor to the dish.
Serving suggestions:
- Serve as an appetizer or main dish with a side of rice and vegetables.
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Region: Japanese