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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


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