Catch and Cook Mini Fish 🤤 How to Make Grilled Spicy Fish Over Rice in Mini Kitchen

Ingredients

• 1 lb Fresh Eel (cleaned, skin removed, cut into 1‑inch pieces)
• 0.5 cup All-Purpose Flour (for coating the eel)
• 1 tsp Salt
• 0.5 tsp White Pepper
• 1 cup Vegetable Oil (for deep‑frying, high smoke point)
• 1 medium Carrot (peeled and diced)
• 1 medium Red Bell Pepper (seeded and diced)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 2 tbsp Soy Sauce (low‑sodium)
• 1 tbsp Oyster Sauce
• 1 tsp Sugar
• 1 tsp Cornstarch (mixed with 2 tbsp water to form a slurry)
• 2 stalks Green Onion (sliced for garnish)

Instructions

1. Prepare and Season the Eel

   Rinse the eel under cold water, pat dry, then cut into 1‑inch bite‑size pieces. Sprinkle with salt, white pepper and toss with the flour until each piece is lightly coated.

   Time: PT10M

2. Fry the Eel

   Heat vegetable oil in the wok over medium‑high heat until it reaches about 350°F. Carefully add the coated eel pieces in a single layer and fry until golden and crisp, about 3‑4 minutes per side. Remove with tongs and set on a paper‑towel‑lined plate.

   Time: PT5M

   Temperature: 350°F

3. Prep the Vegetables

   Dice the carrot and red bell pepper into uniform ½‑inch cubes. Mince the garlic and grate the ginger.

   Time: PT5M

4. Stir‑Fry the Vegetables

   Discard most of the oil, leaving about 2 tbsp in the wok. Add the carrots and bell pepper, stir‑fry over medium‑high heat for 3‑4 minutes until just tender.

   Time: PT5M

5. Make the Sauce

   In the mixing bowl, combine soy sauce, oyster sauce, sugar, minced garlic, grated ginger, and the cornstarch slurry. Stir well.

   Time: PT3M

6. Combine Eel, Veggies, and Sauce

   Pour the sauce mixture over the vegetables, bring to a gentle boil, then return the fried eel pieces to the wok. Toss everything together and cook for another 3‑4 minutes until the sauce thickens and coats the eel.

   Time: PT5M

7. Plate and Garnish

   Transfer the stir‑fried eel to a serving plate, sprinkle sliced green onions on top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

22g

Carbohydrates

30g

Fat

18g

Fiber

4g