Braised White Eel & Mushroom
Deep Fried Tofu
Ginger & Spring Onion
Cut eel fish into small chucks, then marinate with oil, oyster sauce, salt, sugar and pepper. Bamboo shoot cut into bite size, tofu into halves; mushrooms soaked and shredded; spring onions chopped.
Open Ultimate Rice Cooker, preheat for 2 min by pressing “FISH” button (keep lid open). Heat up cooking oil and stir-fry ginger, shallot and garlic inside Cooker.
Apply thin layer of corn starch on eel. Pan-fry until surface is browned. Saute with wine, mushrooms, bamboo shoots and tofu. Add the remaining seasonings and 1/4 cup of water. Stir-fry inside Cooker. Then close and lock Cooker lid.
Take fish out and serve it on a plate after the “Keep Warm” indicator lights up and floater sinks down.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference