Many people eat the same food from month to month. Since most Americans have only seen broiled eel served as sushi, they think eel is exotic and strange. Small river communities in America do catch and eat eel, just like most river people do in other countries around the world.
Eel is just another fish in the water! Eel is tender, delicate and it is loaded with Omega-3 Fatty Acids. Eel tastes great!
It seems like most chefs consider tuna to be the top fish choice for slider these days. Tuna gets far too much attention and every tuna species has declined in numbers. Most tuna species are listed as an endangered species. I practice seafood sustainability like any responsible chef does. Featuring tuna in recipes or sushi is not good to do at this time.
Eel is sustainable and it is a tasty fish. Sushi style broiled eel can be purchased as a cryovac packaged frozen product. This pre-made product is what most sushi restaurants in America use. The eel is basted, broiled, vacuum packaged and frozen, so the ell looks like it was just prepared minutes before serving. Canned sushi style broiled eel is also a high quality product.
I thought that broiled eel would be nice for making noodle house style sliders! Broiled eel sliders are a must to try!
Ginkgo Jujube Rice:
This recipe yields 2 portions.
Step 1: Simmer 6 dried pitted Korean red dates (jujube) in water in a sauce pot over low heat till they are tender.
Remove the red dates from the water and set them aside. (Check the dates to make sure all of the seed was removed.)
Step 2: Boil 1 cup of water in a sauce pot over high heat.
Add 1/2 cup of sticky rice.
Return the liquid to a boil.
Reduce the temperature to low heat.
Step 3: Add the reserved softened Korean jujube.
Add 6 ginkgo nuts.
Add 1/2 teaspoon of minced ginger
Add sea salt and white pepper.
Step 4: Place a lid on the pot.
Simmer and steam till the rice is cooked tender. (18 to 20 minutes)
Keep the rice warm on a stove top.
Lotus Root and Daikon Radish Garnish:
Steam or boil a few slices of peeled fresh lotus root and a couple of thin slices of daikon radish till they are tender.
Keep the lotus root and daikon radish slices warm on a stove top.
Broiled Eel and King Mushroom Sliders with Ginkgo Jujube Rice:
Mantou are Chinese steam buns. Pre-made frozen Mantou are nice convenience. Frozen Mantou and frozen prepared broiled eel can both be purchased at Asian food markets.
Step 1: Steam or blanch 3 small pieces of radicchio leaf that are the same width as the steam buns.
Keep the blanched radicchio warm on a stove top.
Step 2: Steam or poach 3 slices of king trumpet mushroom till they are tender.
Keep the king mushroom slices warm on a stove top.
Step 3: Cut 3 small slider size pieces of pre-prepared frozen sushi style broiled eel. Each broiled eel piece should be cut about 2"x2" and weigh about 2 1/2 ounces.
Place the broiled eel pieces on a broiler pan.
Heat the broiled eel in a 300ºF oven, till it becomes warm.
Step 4: Steam 3 Mantou buns till they are warm.
Cut the Mantou in half and set the bottom halves on a plate.
Step 5: Place 1 blanched radicchio piece on each bun.
Place a few cilantro sprigs on the radicchio.
Place the pieces of broiled eel on each bun.
Place the thin slices of king trumpet mushroom on top of each broiled eel piece.
Place 1 Thai basil leaf on each of the king mushroom slices.
Lean the steam bun tops against the sliders, so they are cantered.
Step 6: Use a ring mold the place the ginkgo jujube rice on the plate.
Place the lotus root and daikon radish slices on the plate around the rice.
This is a delicious bunch of sliders! The medicinal and nutritional value of ginkgo, jujube, eel and king mushroom turn this plate of sliders into a very healthy meal. The cilantro and Thai basil add nice fresh flavors to these broiled eel sliders.