Lough Neagh Eel, Teriyaki Mooli & Rosewater Cucumber

This recipe was provided by James Street South, Belfast

Difficulty medium
Preparation Time 20 mins
Cooking Time 30 mins
Servings 4
Main Ingredients
  • 4 pieces of fresh eel (all skin and bones removed)
  • Cucumber
  • 1 cucumber (peeled and deseeded)
  • 100mls rosewater
  • 100mls rice wine vinegar
Mistro 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 piece 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. Pour cooled marinade over mooli slices, allow to sit for 6 hours.
  2. Cut cucumber into inch thick slices, cover with vinegar and rosewater, chill until required.
  3. To make miso broth, combine ingredients in a saucepan, bring to the boil. Taste and adjust seasoning as needed. Allow to infuse for 30 minutes and pass through a fine sieve.
  4. Preheat grill to a medium heat, lightly oil the pieces of eel and season
  5. with salt and pepper. Grill for 2-3 minutes until just cooked.
  6. To assemble the dish place two slices of mooli in a shallow bowl. Combine 100ml of miso broth with spring onions, almonds and hazelnuts. Place eel on top of the mooli. Spoon over miso dressing, garnish with freshly grated lime zest.
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