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