Lough Neagh Eel, Teriyaki Mooli & Rosewater Cucumber

This is a Recipe from Niall McKenna at James Street South  showcasing local food on the Taste of Ulster TV Kitchen at The Balmoral Show 2015.

Difficulty medium
Preparation Time 30 minutes
Cooking Time 30-45 minutes
Servings 2-3
Main Ingredients
  • 4 pieces of fresh eel (all skin and bones removed)
  • 1 cucumber (peeled and deseeded)
  • 100mls rosewater
  • 100mls rice wine vinegar
Misto Broth
  • 300mls vegetable stock
  • 70g misto paste
  • 100mls light soy sauce
  • 5 ml mirin
  • 5ml sesame oil
  • Juice of 1 lime
Teriyaki marinade for mooli
  • 100ml soy sauce
  • 100ml oyster sauce
  • 1 clove of garlic finely grated
  • A thumb sized p;iece of root ginger finely grated
  • 1 tbsp mirin
  • Juice of 1 lime
  • 4 thin slices of mooli
  • To serve 4 spring onions finely sliced
  • 1 tbsp toasted flaked almonds
  • 1tbsp chopped roast hazelnuts

Main Instructions
  1. To make marinade combine all ingredients and bring to a gentle boil, allow to infuse for 30 minutes then pass through a fine sieve.
  2. Pour cooled marinade over mooli slices, allow to sit for 6 hours.
  3. Cut cucumber into inch thick slices, cover with vinegar and rosewater, chill until required.
  4. To make miso broth, combine ingredients in a saucepan, bring to the boil. Taste and adjust seasoning as needed.
  5. Allow to infuse for 30 minutes and pass through a fine sieve.
  6. Preheat grill to a medium heat, lightly oil the pieces of eel and season with salt and pepper.
  7. Grill for 2-3 minutes until just cooked.
  8. To assemble the dish place two slices of mooli in a shallow bowl. Combine 100ml of miso broth with spring onions, almonds and hazelnuts.
  9. Place eel on top of the mooli.
  10. Spoon over miso dressing, garnish with freshly grated lime zest
Allergy Advice
This recipe may include:
  • Fish
  • Nuts
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