Ingredients with Measurements:
- 1 whole smoked eel (approx. 1 lb)
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/4 cup rice vinegar
- 2 tbsp vegetable oil
- 2 green onions, thinly sliced
Special equipment needed:
- Large bowl
- Whisk
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together honey, soy sauce, grated ginger, minced garlic, black pepper, rice vinegar, and vegetable oil.
3. Place the smoked eel in a baking dish and pour the marinade over it, making sure it is evenly coated.
4. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the eel is heated through.
5. Remove the foil and bake for an additional 5-10 minutes, or until the marinade has thickened and caramelized.
6. Remove from the oven and let cool for a few minutes.
7. Garnish with thinly sliced green onions and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 22g
Protein: 25g
Substitutions for ingredients:
- Maple syrup can be substituted for honey
- Tamari can be substituted for soy sauce
- Apple cider vinegar can be substituted for rice vinegar
- Canola oil can be substituted for vegetable oil
Variations:
- Add a pinch of red pepper flakes for some heat
- Use fresh cilantro instead of green onions for garnish
- Substitute smoked salmon for the smoked eel
Tips and tricks:
- Be sure to coat the eel evenly with the marinade for maximum flavor
- Use a baking dish that is just the right size for the eel to ensure that the marinade doesn't spread out too much
- If the marinade is too thin, you can thicken it by simmering it in a saucepan over medium heat until it reduces and thickens
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with thinly sliced green onions and lemon wedges.
Garnishes:
Thinly sliced green onions
Pairings:
- Steamed rice
- Grilled vegetables
- Soba noodles
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the marinade is too thick, you can thin it out with a little bit of water or additional rice vinegar
- If the eel is not heated through after 25 minutes, you can cover it with foil and bake for an additional 5-10 minutes
Food safety advice:
- Be sure to handle the smoked eel with clean hands and utensils to prevent cross-contamination
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F before consuming
Food history:
Smoked eel is a traditional dish in many European countries, particularly in Germany and the Netherlands. It has been enjoyed for centuries and is often served as a delicacy.
Flavor profiles:
The sweet and savory marinade pairs perfectly with the smoky flavor of the eel, while the ginger adds a subtle heat and depth of flavor.
Serving suggestions:
Serve as an appetizer or main course with your favorite side dishes.
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Region: German