Steamed Eel with Pickled Mustard Greens
A traditional Zhejiang steamed dish featuring white eel cooked together with preserved mustard greens. Light, fragrant, and savory, with tender, silky eel flesh and the pickled mustard adding a subtle aroma.
Ingredients
Eel (cleaned after slaughter, blanched briefly, slime removed, rinsed and patted dry, cut into pieces)
1 (about 1500 g)
Pickled mustard greens (soaked in water, squeezed dry, sliced thinly)
1/2
Scallion whites (cut into segments, some chopped)
2
Ginger
several slices
Cilantro (chopped)
1
Salt
1/2 tsp
White pepper
a pinch
Oil
1/2 tbsp
Sesame oil (drizzled at the end)
to taste
Instructions
1
Step 1
Clean the eel after slaughter, blanch briefly, remove and strip off the slime, rinse and pat dry, cut into pieces, mix with salt and white pepper, and arrange on a plate.
2
Step 2
Soak the pickled mustard greens in water, squeeze dry, and slice thinly; cut the scallion whites into segments.
3
Step 3
Scatter the pickled mustard green slices, ginger slices, and half of the scallion whites over the eel, then drizzle with oil.
4
Step 4
Steam the eel over water until cooked through, sprinkle with the remaining scallion whites and chopped cilantro, drizzle with sesame oil, and serve.
