Skip to main content
logo
Food Advertising by

Eel soup



This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more!


Sweet and tasty soup with no fishy smell at all!

Recipe for Eel Soup

    Ingredients
    • 350 gm eel
    • 2 carrots, cut into cubes
    • 2 tomatoes,cut into wedges
    • 3 onions, cut into wedges
    • 2.5 lt of water
    • 20  white peppercorns, crushed
    • Seasalt to taste
    Method
    1. Clean up the fish, set aside.
    2. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns.
    3. Simmer for a while and add in the eel.
    4. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours.
    5. Add salt to taste.
    6. Ladle and serve immediately.




    I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes


Comments

  1. I'm not daring enough to try out the eel recipe. haha.... Kudos!
    Kristy

    ReplyDelete
    Replies
    1. You're afraid of the slippery eel? I was hesitant too at the beginning!

      Delete
  2. I surmise I have chosen an intelligent and mind blowing website with interesting material.
    free recipes

    ReplyDelete
  3. Another healthy soup! I remember my grandma used to made this eel soup when I was a little girl but I've never try to make this myself because I'm afraid of eel, looks very slippery.

    ReplyDelete
    Replies
    1. Yes, quite hard to handle ..... seems eel helps to lower blood pressure.

      Delete
  4. Hi Cheah, never dare cook this fish but I'll share this idea with my neighbour who is Cantonese and try a little of the soup.

    ReplyDelete
    Replies
    1. Hey, I think the eel is not so 'user friendly' after all!!

      Delete
  5. Cheah...this is really delicious soup :) healthy too !

    ReplyDelete
  6. I have never eaten eel before, dare not even try to! Haha! I've always seen eel cooked "kung po" style, never in soup before!

    ReplyDelete
  7. A very interesting combo. Had eel soup before, but with Chinese herbs...this for sure is something different and delicious to me.

    ReplyDelete
  8. eel soup for snake year!! LOL!

    ReplyDelete
  9. The soup looks lovely and light, except the block of fish in it. It takes guts to put it like that. :)

    http://anucreations.blogspot.in/

    ReplyDelete
    Replies
    1. Thanks for dropping by....not so bad actually. Just treat it like a block of mackerel!

      Delete
  10. I have never eat en fish before, sounds really interesting and delicious. Thank you for stopping by my blog, I hope to see you again.

    ReplyDelete
  11. Cheah,
    I believe this soup is really tasty with the sweetness from the vege and the fish.
    This is again something new to me. Thanks for sharing!

    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…