Ingredients (for 4):
- White eel - 1
- Lotus leaf - 2
- Fermented black beans - 1 tbsp
- Black olives - 1/2 tbsp
- Ginger - 1 tsp
- Garlic - 3 tsp
- Sugar - 1 tsp
- Tapioca starch - 2 tsp
- Oil - 1 tbsp
- Salt - 1/2 tsp
- Aged mandarin peel - 1/2
- Spring onion - 2 sprigs
- Coriander - 2 sprigs
Procedures:
1. Ask the seller to remove the slime, then wash it again with coarse salt afterwards. Cut into sections breaking the bone but do not cut loose on the belly side.
2. Soak the dried lotus leaf in hot water to soften. Then remove to drip dry.
3. Chop the fermented black beans into small pieces.
4. Chop the black olives into small pieces.
5. Soak the aged mandarin peel to soften, then remove the pith. Cut one half into thin shreds and mince the other half.
6. Mix the fermented black beans, black olives, aged mandarin peel, minced ginger and garlic, sugar, salt, tapioca starch and oil together to form the paste.
7. Marinate the white eel for 10 minutes by brushing tapioca starch on the skin and then with oil.
8. Cut the spring onion into small pieces, and cut the coriander into pieces.
9. Remove the stem of the lotus leaf, and then put inside the steam cage. Cover the central hole of the stem with a piece of lotus leaf. Poke some holes on the leaf.
10. Put the white eel on the lotus leaf in a coiled manner.
11. Apply the paste evenly on the white eel.
12. Cover up with another piece of lotus leaf. Again poking some holes on the surface.
13. Put the steam cage in hot steamer for 12 minute under high heat. Turn off the heat and let the juice absorbs back into the white eel.
14. Put on a serving plate, then remove the top lotus leaf. Pour in some soy sauce and then heat up the oil and pour on top.
15. Sprinkle with spring onion and coriander. Then serve.
16.
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