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The eel is a fish of the family teleosts, with the appearance of a somewhat peculiar and different in terms of the use in mediterranean cuisine, even so, presents lovers in terms of fishing and asian cuisine is concerned. The eel is a fish that if you know how to cook can present many attractive variants. It is a fish moist texture, with a fine white meat very tasty, delicious flavor. This proposals with the Wakame seaweed provides that oriental touch, also by the aromatic power of toasted sesame oil. A classic and widely used in asian cuisine.

You will need:

  • 25 g of Ecolife Wakame Seaweed
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon of juice of ginger or finely chopped
  • 1 tablespoon sesame seeds, toasted
  • 1 sprig of spring onion
  • 200 g of anguilla


  1. To prepare the dressing, we'll mix the rice vinegar, sesame oil, soy sauce, sugar, salt and ginger in a small bowl.
  2. Sellaremos “round and round” the eel on a griddle or frying pan with a little sesame oil.
  3. Hydrate and drain the Wakame, by pressing the seaweed gently with your hands to remove excess water.
  4. Add the dressing and toasted sesame seeds to the Wakame.
  5. Mix well and add the chives to decorate them, pre-chopped very fine.

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