Skip to main content

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


Labels:

Comments

  1. My Little SpaceJanuary 10, 2013 at 6:57 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 10, 2013 at 10:27 PM

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

      Delete
  2. AnonymousJanuary 10, 2013 at 7:09 PM

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

    ReplyDelete
  3. ann lowJanuary 10, 2013 at 9:40 PM

    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. Sokehah cheahJanuary 10, 2013 at 10:30 PM

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

      Delete
  4. KimmyJanuary 11, 2013 at 3:09 PM

    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. Sokehah cheahJanuary 11, 2013 at 3:11 PM

      Hey, I think the eel is not so 'user friendly' after all!!

      Delete
  5. Elin ChiaJanuary 11, 2013 at 4:31 PM

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

    ReplyDelete
  6. Sonia ~ Nasi Lemak LoverJanuary 11, 2013 at 5:07 PM

    very special soup!

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 14, 2013 at 4:16 PM

      Yes, but not many people are game to try cooking this!

      Delete
  7. kitchen flavoursJanuary 11, 2013 at 7:56 PM

    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
    Replies
    1. Sokehah cheahJanuary 14, 2013 at 4:17 PM

      Yes, most restaurantts cook this 'kung po' style.

      Delete
  8. Angie's RecipesJanuary 12, 2013 at 1:17 PM

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

    ReplyDelete
  9. lenaJanuary 13, 2013 at 10:52 AM

    eel soup for snake year!! LOL!

    ReplyDelete
  10. Anupama K. MazumderJanuary 13, 2013 at 4:16 PM

    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. Sokehah cheahJanuary 14, 2013 at 4:20 PM

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

      Delete
  11. Dawn @ Words Of DeliciousnessJanuary 14, 2013 at 11:41 AM

    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
  12. mui muiJanuary 14, 2013 at 12:04 PM

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more