A cool fish for summer

Recipe

Deep-fried eel in spicy salt

500 g eel fillets, cut into 10-cm lengths

1 teaspoon corn flour

1/2 teaspoon Sichuan peppercorns

1/2 teaspoon five-spice powder

1 teaspoon sea salt

1 tablespoon garlic, finely diced

1 tablespoon red chili pepper, finely diced

Chopped spring onions

Pound together the Sichuan peppercorns and sea salt, and mix with five-spice powder. Set aside.

Heat up 1 tablespoon oil in a wok and fry the garlic, chili and spring onions until just aromatic. Remove and drain.

Add more oil to the wok and heat until shimmering.

Dust the eel fillets with corn flour and deep-fry until golden brown. Remove and drain.

Pour off the oil, then return the eel, chili and garlic mixture and toss together. Sprinkle over some Sichuan peppercorns and salt mixture. Reserve the remainder as a dip.

Serve hot.

Clay pot eel

500 g eel fillets, cut into 5-cm lengths

2-3 spring onions, cut into 5-cm lengths

4-5 slices of ginger

2-3 cloves garlic

1 large brown onion, cut into eighths

1-2 red chili peppers, halved

Soy sauce

Pepper

Sesame oil

Place some oil in the clay pot and heat until sizzling. Add spring onions, garlic and ginger and fry until fragrant.

Add the eel, chili and onions and toss through to cook. Season with soy sauce, sesame oil and lots of pepper.

Add a little water and then cover the clay pot and cook 10 minutes. Remove the cover and allow the liquid in the pot to reduce. Check seasoning and serve hot over rice or noodles.