All with Spring Onions in the Wok

Ingredients

• 800 g eel (pre‑cooked)
• 1 green bell pepper
• 30 g sesame oil
• 4 tbsp Lemon juice
• Pepper
• 2 tbsp Soy sauce
• 1 bunch spring onions
• 0.5 bunch Chives
• 100 ml fish stock

Instructions

1. 1.

   Halve the cleaned and skinned eel lengthwise, pat dry, then cut into bite‑size strips. Mix lemon juice with soy sauce, drizzle over the eel and let sit for 10 minutes. Meanwhile clean and wash the spring onions, cut the green parts into finger‑length pieces, and finely chop the white parts. Wash the chives, shake dry, and cut into finger‑length pieces. Wash the bell pepper, halve, seed, remove the white membrane, and slice into thin strips.

2. 2.

   Drain the eel. Heat sesame oil in a wok, sauté the finely chopped spring onions until fragrant, then quickly brown the eel portions, add the pepper strips and stir for a moment, then add the green parts of the spring onions and cook briefly. Season with pepper to taste, deglaze with fish stock, and serve garnished with chives.