Wind-Cured Eel
A beloved Fujian folk delicacy, feng'e (wind-dried sea eel) is marinated in red fermented rice lees before air-drying, with a deep dark red hue and rich fermented lees aroma.
Ingredients
Sea eel (split along the back, innards and gills removed, washed clean)
1500 g
Red fermented rice mash
500 g
White wine
150 g
Fine salt
25 g
Scallion and ginger
250 g
Instructions
1
Marinating
Split the sea eel along the back, remove the innards and gills, and wash it clean. Mix the red fermented rice mash with fine salt, sugar, and white wine, then rub the mixture onto both sides of the eel. Place the eel in a bowl, lay the scallion and ginger on top, weigh it down with a heavy object (to help the flavors penetrate), and marinate for 24 hours. Remove and hang in a ventilated place to air-dry (usually takes about two days).
2
Steaming
When ready to serve, cut the sea eel into 4.5 cm segments, place in a bowl, and steam over high heat until cooked through. Remove, scrape off the red fermented rice coating on the surface, tear the meat into small pieces, and arrange on a serving plate.
