Stir Fried Eel with Black Bean Sauce
stir fried eel in black bean sauce

Stir Fried Eel with Black Bean Sauce

Total time: 20 minutes
Servings: 2
stir fried eel in black bean sauce

Stir fried eels are so quick to make and preserve the firmness of the fish.

stir fried eel in black bean sauce

Stir Fried Eel with Black Bean Sauce

A quick and easy Asian dish well suited to firm fish
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Course: Main Course
Cuisine: ๐Ÿ‡จ๐Ÿ‡ณ Chinese
Keyword: fish, stir-fry
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2
Calories: 443kcal
Author: Naomi


  • 250 g skinned eel fillet
  • 1 ยฝ tsp cornstarch
  • 1 ยฝ tbsp Chinese fermented salted black beans
  • ยฝ tsp sugar
  • 2 tbsp toasted sesame oil
  • 2 cloves garlic finely shredded
  • 2.5 cm fresh ginger finely shredded
  • 1 medium-hot red chilli pepper thinly sliced
  • 3 tbsp Chinese rice wine or dry sherry
  • 1 tsp dark soy sauce
  • 4 spring onion cut on the diagonal into long, thin slices
  • salt


  • Cut the eel fillet diagonally into pieces that are 1 inch (2.5 cm) wide.
  • Toss the eel with a little salt and then the cornstarch.
  • Put the black beans, sugar, and 2 tablespoons of cold water into a small bowl and crush to a coarse paste.
  • Heat a wok over a high heat until it is smoking hot. Add the sesame oil and garlic, quickly followed by the ginger, red chile, and black bean paste. Stir-fry for a few seconds, then add the eel pieces and stir-fry for 1 minute.
  • Add the rice wine or sherry, soy sauce, and 3 to 4 tablespoons of water, and cook for 2 minutes, until the eel is cooked through.
  • Add the spring onions to the wok and stir-fry for about 1 minute. Serve immediately, with some steamed rice.


Calories: 443kcal | Carbohydrates: 10g | Protein: 28g | Fat: 30g | Saturated Fat: 5g | Fiber: 2g | Sugar: 3g
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