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Hiu's Eel Roast


  • 600g small whole eel
  • 1 Olive oil
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1 tsp brown sugar
  • 1 tbsp soy sauce
  • 1 fish stock
  • 1 red capsicum (Julienne)
  • 1 green capsicum (Julienne)
  • 1 spring onion (julienne)
  • 1 tbsp chopped parsley


  • Pre heat oven to 220C
  •  Carefully score cut the eel into 12 sections with a sharp knife (Leaving whole)
  •  Place the eel into a deep roasting tray then drizzle with olive oil
  •  Season thoroughly with salt and pepper
  •  Place the tray into the oven and cook the eel for 15‐ 20 minutes or until cooked
  •  Remove then set aside to rest and relax In a hot pan heat add the oil and butter
  •  Add the garlic, ginger, brown sugar, soy sauce and cook for 2 min
  •  Add the stock then bring to the boil, continue to boil till sauce starts to thicken
  •  Then stir in the vegetables then remove the pan