Marinated eel escabeche style
When stir-frying vegetables, cook them slowly over low heat to avoid burning them.
Julienne the carrots and celery, thinly slice the onion, and finely chop the garlic.
Heat olive oil in a pot and fry the garlic and chili pepper until fragrant. Add the chopped carrots, celery, and onions and fry over low heat for about 20 minutes until softened.
Once the vegetables have turned golden brown, add [A] to make the marinade. Bring to a boil, then turn off the heat, add [B] and let sit for about 10 minutes.
Rub the okra with salt (not included in the recipe) and deep fry in hot oil until lightly cooked.
Cut the grilled eel and green peppers into bite-sized pieces, coat them all in flour, and fry them in the same pan that you used to fry the okra.
Pour (3) over the fried white-grilled vegetables, green peppers, and okra, mix well, and then leave to cool.
Arrange the grilled okra, green peppers, and marinade on a plate in that order, drizzle with lemon juice, and garnish with Italian parsley.
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- Carrots
- 1/2
-
- celery
- 20g
-
- Onion
- 1/4
-
- garlic
- 10g
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Eagle's Claw
- 1 bottle
-
[A]
- White wine vinegar
- 2 tbsp
-
- White wine
- 7/2 tablespoon
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- Balsamic Vinegar
- 1 tsp
-
- sugar
- 1 tsp
-
- salt
- 2 tsp
-
- Italian parsley chopped
- 1 tsp
-
[B]
- Coarsely
- 1/2 tbsp
-
- It is best to rehydrate them with raisins
- 1/2 tbsp
-
- Fried oil
- Appropriate amount
-
- okra
- 8 bottles
-
- Grilled eel
- 1 skewer
-
- green pepper
- 40g
-
- cake flour
- Appropriate amount
-
- For finishing lemon juice
- Small amount
-
- Italian parsley for finishing, minced
- Small amount
