Miso Eel and Fried Hairtail Congee

Miso Eel and Fried Hairtail Congee

Disclosure: This post is sponsored by H Mart, one of my go-to grocery stores for Korean groceries. All images and opinions expressed are solely my own. Thanks for supporting me and the brands that help make Jen’s Food Lab possible! 

Ingredients for the congee

  • 1 cup Jasmine rice
  • 9 cups water or chicken stock
  • 1 teaspoon chicken bouillon or to taste
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste

Ingredients for the eel

  • 1 package (12oz) H Mart’s Frozen Conger Eel
    • You should defrost this beforehand.
  • 1/4 cup mirin
  • 1 1/2 tablespoon sake
    • While it will be a little bit different, you can also substitute with cooking wine.
  • 2 1/2 tablespoon sugar
  • 1/4 cup soy sauce
  • 2 tablespoons white miso paste

Ingredients for the hairtail

This recipe makes approximately 4 servings.

Instructions

  1. First, let’s make the congee! Rinse the rice twice. Then, in a medium pot, bring the chicken stock or water to a boil. Add rice and stir. Turn the heat down to medium, cover the pot with a lid, and let simmer for about 30 minutes. Stir occasionally to make sure the rice doesn’t stick.
  2. Add chicken bouillon, salt, and pepper to taste. Simmer for 5 more minutes. It should be a nice creamy, not too thick, not too thin consistency. You can adjust the consistency by adding more liquid or by simmering for longer without the lid on. Set aside.
  3. Now, let’s make the miso eel. In a small saucepan, add mirin, sake, and sugar and mix to combine. Bring mixture to a boil and add soy sauce. Turn the heat down to medium and let simmer for 10 minutes.
  4. Add miso paste and whisk to combine. Let simmer for another 3 minutes. Set aside.
  5. Line a baking sheet with aluminum foil. Turn on your broiler. Cut each piece of eel into 3 even pieces and place on baking sheet. Brush 2 coats of eel sauce onto each piece.
  6. Broil for about 3 minutes, but watch carefully so it doesn’t burn. Brush another coat of eel sauce on top. Set aside.
  7. Now, onto the fried hairtail! Slice slits into each side of the hairtail fillet. Sprinkle salt on top and let sit for 10 minutes. Then, coat each hairtail fillet well with cornstarch.
  8. Add oil to a frying pan so it completely covers the bottom with a 1/4 inch of oil. When the oil is hot, fry the hairtail until crispy on both sides, approximately 5 minutes on each side.
  9. Serve by scooping the congee into a bowl and placing the hairtail and eel on top. Add some additional eel sauce on top and optional sesame seeds. You’re done!

Miso Eel and Fried Hairtail Congee are a delicious seafood take on congee! A huge thank you to H Mart for sponsoring this post to highlight their seafood lines. This recipe is definitely an explosion of different textures. Of course, we have the smooth and creamy congee base for this meal. Then, you have the savory eel with the miso eel sauce being a slightly different take on the regular unagi sauce. For some crunch, we have the fried hairtail, which helps contrast from the creamy texture of the congee. Next time you’re craving some congee, try this seafood version. Let me know in the comments below if you made this Miso Eel and Fried Hairtail Congee and how it went!

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