From the recipe collection
Eel Paksiw with Roasted Eggplant
Eel Paksiw with Roasted Eggplant: Dressed edible farmed eel, cane vinegar and thumb ginger roasted for browned edges, concentrated flavour and a juicy or tender centre.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Audio recipe
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Ingredients
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Method
- Roast eggplant brushed with oil at 220°C for 20 minutes.
- Put vinegar, water, ginger, garlic, onion, pepper and fish sauce in a pan and boil 3 minutes. Add eel and chillies.
- Cover and simmer 15–20 minutes, or until fully opaque, tender and at least 63°C in the thickest part.
- Nestle roasted eggplant into the sauce for 3 minutes and serve with rice.
- Use dressed, supplier-identified edible eel. Never taste the eel or its juices before the fish is fully cooked.