Steamed Finless Eel

Steamed Finless Eel

　　Steamed Finless Eel is made with finless eel and ham as the main ingredients, prepared by steaming. The finished dish is beautifully shaped, with tender, succulent flesh and a clear, flavorful broth.

The finless eel has a bare, scaleless body, with tender, thick flesh and few bones. This rare fish lives year-round in the deep fish lairs over ten meters below the surface of the rugged, verdant Minjiang River Gorge, making it a rare and precious species. The cooked flesh is tender and delicious, once hailed as a “delicacy of the Jialing River.” Legend has it that General Feng Yuxiang once tasted steamed finless eel at Yunliu Restaurant in Chengjiang Town, Sichuan, before going to the United States, and remarked, “The finless eel of Sichuan truly lives up to its reputation.”

Preparation: Clean and prepare the fish, then blanch it in boiling water before removing and soaking it in cold water. Use a small knife to scrape off the membrane on the fish’s surface, and make several diagonal slashes on the thicker parts of the flesh on both sides. Mix salt, cooking wine, and pepper, then spread evenly inside and outside the fish. Add ginger slices and scallion whites to marinate and season. Slice the ham and mushrooms. Next, drain the marinated fish of excess blood, place it on a steaming tray, and insert the ham and mushroom slices into the slashed areas. Add salt, cooking wine, ginger slices, scallion whites, and a layer of lard skin. Pour in an appropriate amount of clear broth, then steam in a steamer for about 30 minutes before removing. Discard the lard skin, scallions, and ginger, and transfer the fish to a serving plate. In a wok, combine the steaming broth and the fish’s original juices, bring to a boil over high heat, then add MSG and pepper to taste. Pour this mixture over the fish on the serving plate. Serve with a side of ginger sauce for dipping.