How to Cook Eel Wrapped in Lotus Leaves

Eel wrapped in lotus leaves is a traditional Chinese dish that showcases the delicate flavors of freshwater eel and the subtle fragrance of lotus leaves. This cooking method not only infuses the eel with a unique aroma but also helps to keep the flesh tender and moist. If you are looking for an exquisite dish to impress your guests, look no further. In this article, we will guide you through the steps of preparing and cooking eel wrapped in lotus leaves.

Selecting the Right Ingredients

To make eel wrapped in lotus leaves, you will need fresh eel, lotus leaves, ginger, spring onion, Shaoxing wine, soy sauce, oyster sauce, sugar, salt, and vegetable oil. When choosing eel, look for ones that have clear eyes, shiny skin, and firm flesh. Fresh lotus leaves can usually be found in Asian grocery stores or markets. Make sure they are clean and free from any damage or discoloration.

Preparing the Eel

Start by cleaning the eel thoroughly under cold running water. Remove the head and tail, then cut the eel into small sections, about 2-3 inches long. Make sure to remove any excess fat or bones. Place the eel pieces in a bowl and add some salt, rubbing it gently to remove any fishy smell. Rinse the eel again and pat dry with a paper towel.

Marinating the Eel

Once the eel is prepared, it's time to marinate it. In a separate bowl, mix together Shaoxing wine, soy sauce, oyster sauce, sugar, minced ginger, and chopped spring onion. Add the eel pieces to the marinade, making sure they are fully coated. Allow the eel to marinate for at least 30 minutes, or preferably overnight in the refrigerator. This will help to enhance the flavor of the eel and make it more tender.

Preparing the Lotus Leaves

While the eel is marinating, prepare the lotus leaves. Each lotus leaf should be large enough to wrap around one piece of eel. Place the lotus leaves in a large bowl filled with hot water. Let them soak for 15-20 minutes until they become soft and pliable. This will make it easier to fold and wrap the ingredients. Once the lotus leaves are ready, remove them from the water and pat dry with a kitchen towel.

Wrapping the Eel

To wrap the eel, take one piece of eel and place it diagonally onto a lotus leaf. Fold one side of the leaf over the eel, tucking it tightly underneath. Then, fold the opposite side of the leaf over the eel, again tucking it tightly. Finally, roll the lotus leaf from one end to the other, creating a neat package. Secure the ends with toothpicks or kitchen twine to prevent the eel from falling out during cooking.

Steaming the Eel

Once all the eel pieces are wrapped in lotus leaves, it's time to steam them. Fill a steamer pot or a large wok with water, about 2-3 inches deep. Place a steamer rack or a heatproof plate in the pot, making sure it sits above the water level. Arrange the wrapped eel on the rack, leaving some space between each piece to allow steam to circulate. Cover the pot with a tight-fitting lid.

Cooking Time

Steam the eel over high heat for about 15-20 minutes, or until the eel is cooked through and tender. You can test the doneness by inserting a toothpick into the thickest part of the eel. If it goes through easily with no resistance, the eel is cooked. Be careful not to overcook the eel, as it can become dry and tough.

Serving the Dish

Once the eel wrapped in lotus leaves is cooked, carefully remove it from the steamer. Let it cool slightly before unwrapping, as the steam trapped inside can be very hot. Serve the eel on a platter, garnished with fresh coriander or spring onion. The lotus leaves can be removed or opened up to reveal the aromatic eel inside. This dish pairs well with steamed rice or noodles.

Eel wrapped in lotus leaves is a delightful dish that showcases the delicate flavors of eel and the wonderful aroma of lotus leaves. By following the steps outlined above, you can create a stunning and flavorful dish that will undoubtedly impress your guests. With its tender and moist texture, this dish is a true delicacy that will transport your taste buds to the heart of Chinese cuisine. So why not give it a try and experience the unique combination of flavors and textures that eel wrapped in lotus leaves has to offer?