Pan Long Shan

Pan Long Shan Recipe from Hong Kong with Eel, Spring Onion, and Soy Sauce

Region / culture: Hong Kong | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pan Long Shan is a traditional Chinese dish featuring whole eel steamed to perfection and topped with a flavorful sauce. This dish is not only delicious but also packed with nutrients, making it a healthy and satisfying meal option.

History

Pan Long Shan has been a popular dish in Chinese cuisine for centuries. The dish originated in the Jiangsu province of China, where eel is a common ingredient in local cuisine. The name "Pan Long Shan" translates to "steamed eel" in English, highlighting the cooking method used to prepare this flavorful dish.

Ingredients

600 g whole eel
1 tbsp chopped spring onion
1 tbsp chopped parsley

Seasoning

1 tbsp light soy sauce
1 tbsp sugar
0.5 tbsp salt
0.5 tbsp corn flour
1 tbsp mashed ginger (or ginger juice)

Sauce 1

1 tbsp minced red pepper
2 tbsp mashed garlic
3 tbsp mashed black bean

Sauce 2

0.5 tbsp salt
1 tbsp sugar
1 tbsp dark soy sauce
1 tbsp corn flour
4 tbsp water

How to prepare

Clean the eel with hot water and remove the eel's head.
Using a small knife, make circular cuts on the eel's body, about 5 mm in depth, almost reaching the bone.
Cut the eel's body into sections, each measuring 15 mm.
Marinate the eel, including the head, in seasoning for 10 minutes. Coat with oil.
Place the eel in a flat-bottom steaming container, arranging it in a circular shape.
Position the eel's head in the center of the circle and steam for 10 minutes over high heat.
Heat a wok with 2 tbsp of oil and stir fry sauce (1).
Add sauce (2) and cook until it boils. Pour the sauce over the eel.
Sprinkle chopped parsley and spring onion on top and serve.

Variations

Add diced vegetables such as bell peppers, carrots, and onions to the sauce for added flavor and texture.
Substitute the eel with another type of fish, such as tilapia or catfish, for a different twist on this classic dish.

Cooking Tips & Tricks

When cleaning the eel, make sure to remove the head and make circular cuts on the body to allow for even cooking.

- Marinate the eel in the seasoning mixture for at least 10 minutes to allow the flavors to penetrate the meat.

- Steaming the eel helps to retain its natural flavors and nutrients, resulting in a tender and juicy final dish.

- Be careful not to overcook the eel, as it can become tough and rubbery. Steam for just 10 minutes over high heat for the best results.

Serving Suggestions

Pan Long Shan can be served as a main dish with steamed rice and a side of vegetables for a complete meal. It can also be enjoyed as part of a traditional Chinese banquet or special occasion.

Cooking Techniques

Steaming, stir-frying

Ingredient Substitutions

If eel is not available, you can use another type of fish such as catfish or tilapia.

- Substitute light soy sauce with tamari or coconut aminos for a gluten-free option.

Make Ahead Tips

You can marinate the eel in the seasoning mixture ahead of time and store it in the refrigerator until ready to cook. This can help to save time on busy weeknights or when preparing for a special occasion.

Presentation Ideas

Serve Pan Long Shan on a large platter garnished with fresh parsley and spring onions for a beautiful and appetizing presentation. You can also add a sprinkle of sesame seeds or chopped peanuts for added texture and flavor.

Pairing Recommendations

Pan Long Shan pairs well with steamed rice, stir-fried vegetables, and a light soup for a complete and balanced meal. You can also serve it with a side of pickled vegetables or a refreshing cucumber salad for added freshness.

Storage and Reheating Instructions

Store any leftovers of Pan Long Shan in an airtight container in the refrigerator for up to 2 days. To reheat, simply steam the eel for a few minutes until heated through, or microwave for a quick and easy meal option.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Pan Long Shan is rich in vitamins and minerals, including vitamin A, vitamin C, calcium, and iron.

Alergens

Allergens: Contains fish (eel)

Summary

Pan Long Shan is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy meal option for those looking to enjoy a flavorful and satisfying dish.

Summary

Pan Long Shan is a delicious and nutritious Chinese dish featuring whole eel steamed to perfection and topped with a flavorful sauce. This dish is easy to prepare and can be customized with your favorite ingredients for a unique and satisfying meal option. Enjoy Pan Long Shan as a main dish or as part of a traditional Chinese banquet for a memorable dining experience.

How did I get this recipe?

I can't forget the first time I saw this recipe for Pan Long Shan. It was a hot summer day, and I was visiting my friend Mei Ling in her quaint village in the mountains of China. Mei Ling's grandmother, who was famous in the village for her cooking skills, invited me to join her in the kitchen as she prepared a special dish for dinner.

As I watched Mei Ling's grandmother work her magic in the kitchen, I was mesmerized by her skill and precision. She moved with such grace and confidence, effortlessly chopping, slicing, and seasoning ingredients with a sense of purpose that was both inspiring and humbling.

When she finally brought out the finished dish, a steaming bowl of Pan Long Shan, I couldn't believe my eyes. The aroma that wafted from the bowl was intoxicating, a tantalizing blend of spices and herbs that made my mouth water in anticipation.

As Mei Ling's grandmother served me a generous portion of Pan Long Shan, she shared with me the story behind the recipe. She told me that Pan Long Shan was a traditional dish from her village, passed down through generations of women in her family. The name itself, she explained, was a tribute to the mountain that overlooked their village, a symbol of strength and resilience.

I took my first bite of Pan Long Shan, and I was transported to a world of flavor and texture that I had never experienced before. The tender chunks of pork melted in my mouth, while the crunchy vegetables and fragrant spices added a depth of flavor that was both comforting and invigorating.

As I savored every bite of Pan Long Shan, I knew that I had to learn how to make this dish for myself. I begged Mei Ling's grandmother to teach me her recipe, and she graciously agreed.

Over the course of the next few days, I spent hours in the kitchen with Mei Ling's grandmother, learning the intricacies of making Pan Long Shan. She taught me how to select the freshest ingredients, how to chop and slice them with precision, and how to season them just right to bring out the flavors of the dish.

But more than just the technical aspects of cooking, Mei Ling's grandmother also shared with me the stories and traditions that were woven into the fabric of Pan Long Shan. She told me about the women who had passed down this recipe through generations, each one adding their own unique touch to make it their own.

As I learned to make Pan Long Shan, I felt a deep connection to the women who had come before me, to their strength and resilience that had sustained them through generations of hardship and triumph. I understood now why this dish was so much more than just a meal – it was a symbol of love, family, and tradition.

And so, armed with my newfound knowledge and a heart full of gratitude, I returned home with the recipe for Pan Long Shan firmly in my grasp. I made it for my own family, sharing with them the stories and traditions that I had learned from Mei Ling's grandmother.

And as we sat around the table, savoring every bite of Pan Long Shan, I knew that this dish would always hold a special place in my heart, a reminder of the lessons I had learned and the bonds that had been forged in the kitchen of a small village in the mountains of China.