Description
A Keelung specialty. Thick moray eel (or sea eel) marinated in Hongzao (red yeast rice) and special sauce, deep-fried crispy.
Restaurants serving Deep-fried Red Yeast Eel
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sea eel(or Moray eel)
- Hongzao(Red yeast rice)
- Sweet potato flour
- Five-spice powder
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- [Eel Prep] Chop thick sea eel (or moray eel) bone-in.
- [Hongzao Sauce] Steep overnight in a sauce mixed with the key flavor/color 'Hongzao (red yeast paste)', soy sauce, wine, sugar, five-spice, and grated garlic, dyeing it bright red to the core.
- Coat heavily with sweet potato flour.
- Fry slowly in 170°C oil until the surface is crispy and the center is cooked through.
- Drain, sprinkle with pepper salt to serve. Beware of small bones when eating.
Learn more Spice, substitutes, tips
Key spices
Five-spice and red yeast rice sweet fermented aroma
Substitutes at Japanese supermarkets
Daggertooth pike conger or Conger eel chunks
Pairing
Taiwan Beer or Ding Bian Cuo(Keelung seafood soup)
Trivia
[Hardcore] The bright red fried food you always see at Keelung Night Market. Looks spicy, but Hongzao's fruity sweetness and richness match the eel fat perfectly; zero heat. Spitting out small bones while drinking beer is the proper way to spend a Keelung night.
Eating tips & etiquette
[Unique Eating] Bite through the piping hot, crispy batter, huffing and puffing as you savor the 'bright red dyed fluffy white meat' emerging with steam from inside!
Allergen
Seafood, Soy, Wheat (from soy sauce)