5 Recipes with Anguila Fish That Will Inspire Your Culinary Adventures

Anguila fish has long been celebrated for its rich, silky texture and unique flavor, earning a place in cuisines around the globe. In this article, we explore five delightful recipes, each with its own story, ingredients, and step-by-step instructions. Whether you’re a fan of Japanese sashimi or Mediterranean flavors, these dishes showcase the versatility of this incredible fish.

1. Anguilla Sashimi🐟

Hailing from Japan, this dish highlights the essence of simplicity in Japanese cuisine. Sashimi de Anguila features raw, thinly sliced anguila fish, often enjoyed for its fresh, delicate flavor. It has been mastered by chefs like Nobu Matsuhisa, who bring a touch of modern elegance to this traditional delicacy.

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Ingredients:

• • 200 g fresh anguila fillet
  • 2 tbsp soy sauce
  • 1 tsp wasabi paste
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • Garnish: sliced green onions, sesame seeds

Steps (20 minutes):

1. 1. Slice the anguila: Cut into thin slices (5 mm).
   2. Prepare the sauce: Mix soy sauce, wasabi, ginger, and sesame oil.
   3. Arrange: Lay slices on a chilled plate and garnish with green onions and sesame seeds.
   4. Serve: Pair with the dipping sauce and enjoy!

2. ARice with Eel🐟

This dish, originating from the coastal regions of Spain, brings the essence of seafood to the forefront. José Andrés, a champion of Spanish cuisine, has celebrated the harmony of Arborio rice and anguila fish in this iconic dish.

Ingredients:

• • 300 g anguila fillet
  • 200 g Arborio rice
  • 750 ml fish stock
  • 1 onion (chopped)
  • 1 garlic clove (minced)
  • 1 red bell pepper (diced)
  • 1 tsp smoked paprika
  • 3 tbsp olive oil
  • Salt and pepper

Steps (45 minutes):

1. 1. Prepare stock: Heat fish stock and keep it warm.
   2. Sauté vegetables: Cook onion, garlic, and pepper in olive oil (7 minutes).
   3. Toast rice: Add Arborio rice and stir for 3 minutes.
   4. Add stock gradually: Stir until absorbed, repeating until rice is creamy (25 minutes).
   5. Sear the anguila: Pan-sear fillets (3 minutes per side).
   6. Combine: Lay anguila atop rice and let it rest for 5 minutes.

3. Eel in white wine sauce🐟

A luxurious French dish inspired by the artistry of Paul Bocuse, this recipe pairs anguila with a velvety white wine sauce. Perfect for a sophisticated dinner, it embodies the elegance of nouvelle cuisine.

Ingredients:

• • 250 g anguila fillet
  • 1 cup dry white wine
  • 2 shallots (chopped)
  • 100 ml heavy cream
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 tsp lemon juice
  • Salt and white pepper

Steps (40 minutes):

1. 1. Sear anguila: Cook in butter until golden (4 minutes per side).
   2. Sauté shallots: In the same pan, soften shallots (3 minutes).
   3. Deglaze: Add wine, reduce by half (5 minutes).
   4. Make sauce: Stir in flour, then add cream, lemon juice, and seasoning.
   5. Simmer: Return anguila to sauce and cook for 5 minutes.

4. Eel salad with vinaigrette🐟

With roots in Italy, this dish celebrates light, fresh flavors. Chef Massimo Bottura often emphasizes simplicity, making smoked anguila the star of this refreshing salad with balsamic vinaigrette.

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Ingredients:

• • 150 g smoked anguila
  • 100 g salad greens
  • 50 g cherry tomatoes (halved)
  • 30 g Parmesan cheese (shaved)
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper

Steps (15 minutes):

1. 1. Prepare greens: Wash and dry thoroughly.
   2. Slice anguila: Thinly slice smoked anguila.
   3. Mix vinaigrette: Whisk olive oil, vinegar, mustard, salt, and pepper.
   4. Assemble: Toss greens, tomatoes, and anguila with vinaigrette.
   5. Garnish: Top with Parmesan shavings.

5. Eel stuffed with rice and vegetables🐟

Inspired by Korean temple cuisine, this stuffed anguila recipe emphasizes harmony and balance. Chef Jeong Kwan’s expertise in highlighting natural flavors shines through in this dish.

Ingredients:

• • 300 g whole anguila (cleaned)
  • 150 g sticky rice (soaked 30 minutes)
  • 50 g shiitake mushrooms (chopped)
  • 50 g carrots (julienned)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 sheet nori

Steps (1 hour):

1. 1. Prepare filling: Cook rice and sauté mushrooms and carrots with soy sauce and sugar.
   2. Stuff anguila: Fill cavity with the rice mixture, securing with toothpicks or wrapping in nori.
   3. Bake: Cook at 180°C (350°F) for 30 minutes.
   4. Serve: Slice into portions, showcasing the filling.