Smoked eel rice with sesame and seaweed

 

Smoked eel rice with sesame and seaweed

 

Baked eel rice is so delicious and now that I can get smoked wild eel from Lough Neagh in North Ireland, it becomes a regular favorite dish of the house. This time added cracked sesame seed and seaweed flakes for extra fragrance and flavor.

1. Cook rice as usual.

2. Make around 100ml sauce with soy sauce, rice wine, brown sugar, honey, 5 spices powder, cracked sesame and seaweed flakes until sauce is just not tasting salty. Cut smoked eel into pieces, marinate in the sauce for 15 minutes.

3. Place hot rice in a baking dish, layer marinated eel pieces on top, covering the whole surface, pour all the sauce in.

4. Grill at 200˚C until eel slightly charred at edges, around 10 minutes. Add a handful of chives just before serving.