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    • Eel and Vegetable Stir-Fry

    Mark Sharron
    Easy
    20 minutes
    1-2
    Amount Per Serving: Calories 200; Fat 8g; Fibre 4g; Protein 17g
    Eel and Vegetable Stir-Fry is a delicious and easy-to-make dish packed with flavour and nutrition. It is a great way to enjoy the health benefits of eel, which is high in protein and omega-3 fatty acids. This stir-fry is also a great way to get in your daily servings of vegetables, as it combines a variety of vegetables with the eel. The combination of vegetables, soy sauce, and sesame oil flavours make this a flavorful and satisfying dish.
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    Ingredients

    • 1/2 pound eel, cut into thin strips
    • 1 tablespoon vegetable oil
    • 1/2 cup diced onion
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced carrots
    • 1/2 cup sliced mushrooms
    • 3 cloves garlic, minced
    • 1/4 cup soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon honey
    • 1 teaspoon freshly grated ginger
    • 1/4 teaspoon red pepper flakes
    • 2 green onions, thinly sliced
    • 1 teaspoon toasted sesame seeds, for garnish (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve with toasted sesame seeds, if desired.