Monday, January 04, 2010

Jan 4th - BBQ Eel in a bag w Sauteed Rapini

Started he new gym regime for the New Year so we both got home late. Easy peasy, we defrosted some frozen eel we bought at TnT Supermarket a couple of days ago. It comes in two a vacuum bag with two cleaned filets marinating in a chinese bbq sauce. You can find them in most Asian food stores in the frozen seafood section. The brand we used was a called Heng Xing. The only english words on the package were Heng Xing and BBQ Unagi. There were cooking instructions on an added sticker.

You take the whole defrosted package in submerge it in a large simmering skillet of water, enough to cover. 10 minutes. Lift out and lay on a cutting board. Carefully cut the sides of the package open and lift the filets directly onto the plate.

To go with the BBQ Eel, D made simple steamed basmati rice and rapini.

Sauteed Asian Rapini

1 large bunch of rapini washed and trimmed of any woody stems
1 inch fresh ginger sliced
2-3 cloves garlic chopped
1-2 chilis chopped
2-3 T oyster sauce
1 T low sodium soy sauce
2-3 T water as needed

Sautee the garlic, chili and ginger. Add the sauces and water and add the rapini. Toss until softened, 3 minutes. Pull the rapini to the side of the wok and add or reduce the water to have some sauce.

We did not like the rapini. The few floret heads were okay but the leaves were super bitter and the stems really fibrous. The sauce was great though so we'll just do this next time with broccoli or broccolini.

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