Item: Home-style steamed eel with black beans, 豉汁蒸鱔
Date: December 29, 2009
Location: Toronto, Canada
The Cantonese style of cooking focuses on the freshness and original taste of the food ingredients, and hence doesn’t use a lot of spices and flavouring. For this dish of steamed eel, prepared by my mom whose cooking is the best, the only complements to the eel itself were soy sauce, fermented black soybeans, and some spring onions sprinkled on top. The eel retained its original freshness while the black beans added a subtle flavour to the tender meat. Yum!