Steamed Dragon Eel with Soy Sauce is a traditional, simple and delicious dish to make. This time, we used also glass noodles and the technique of waterless steaming. How was it?It was DELICIOUS! Even my wife doesn’t like eating fish, but for this eel she ate a lot. This is really a dish we want to share with you all.
豉汁粉絲無水蒸蟠龍鱔 Waterless Steamed Dragon Eel
Using the method of waterless steaming, the eel is particularly succulent because more juice is locked in. The glass noodles are also very delicious as they absorbed the sauce and the juice of the eel.
With this small buffet, it’s best to keep the eel in this dragon form (i.e. not to completely chop into pieces) as the whole eel can fit in and the presentation looks better.
The body was rich. Juice bursted out upon biting. Seasoning was just well to lead us to enjoy the savory eel. It’s really a nice dish that we want to say encore
Speaking of waterless steaming, it may sound unfamiliar to many. Different from normal steaming, in waterless steaming there is no external water to cook the food. Instead, we put the pot directly on the stove and it’s the heat in ingredients that cooks the food. With this method, the timing of exposing to fire needs to be precisely controlled otherwise the ingredients will stock onto the pot. The advantage of using this method is that the juice inside the ingredients can be better reserved and hence both the texture and taste are better.
To use waterless steaming, the pot itself needs to be good at heat insulation and preserving water inside. The Le Creuset buffet we used is ideal for this cooking method.
Fresh eel from wet market. Seemingly the tail is a better deal. We have chosen the HK$75 one
The staff can help remove the secretion on skin by hot water
Ingredients are simple. We have the eel, glass noodles, fermented soybean, garlic and dried tangerine peel
First we prepare the seasoning. Minced garlic, chopped fermented soybean, sliced dried tangerine peel, cornstarch and optional some chopped chilli pepper
Then we can add light soy sauce, dark soy sauce, oyster sauce, shaoxine wine to complete the sauce.
Test the taste. As we are using the method of waterless steaming, the sauce won’t be diluted by steam, and the glass noodles will absorb a certain portion of it, the sauce shouldn’t be made too salty
Marinate the eel for awhile
Softened the glass noodles by immersing into water. Then put them onto the buffet. Not only does it make the dish more tasty, the glass noodles can also prevent the eel skin from sticking with the buffet in the course of waterless steaming
Place the eel on top of the glass noodles and add the sauce. Close the lid, medium heat on for 3 mins then switch to low heat for 5 mins. Then switch off the fire and rest for 5 mins
Open the lid and the beautiful dragon eel is there. Before saying bon appetit, spread a handful of scallions on top and pour boiling oil in. This can make the eel more fragrant and smooth
After trying waterless steamed fish, we cannot go back to other cooking methods anymore
Are you a fan of cast iron cookware? We use both LC and Vermicular. Take a look at our sharing