Eel wriggling creatures are healthy, nutritious and tasty. Meaty but very slippery due to the jelly like texture.
Contain Omega-6 fatty acids, and so have all the benefits of other oily fish such as mackerel and salmon.
Rub a generous amount of coarse salt over the entire body of the eel and rinse with tap water to remove the slimy texture. You will need to do this step at least a few rounds.
When done, cut the eel to your desired thickness.
Seasoned the eel with olive oil, minced garlic, chopped shallots and grounded pepper.
Marinate the eel with Honey Teriyaki Sauce.
Lightly coat the marinated eel with some corn flour.
In a sauté pan over medium high heat, sear the eel until golden brown.
Brush more Honey Teriyaki Sauce on both sides of the eel before serving.