Good Mother Braised Eel – my new #1 favorite eel tin
Good Mother Braised Eel – my new #1 favorite eel tin
by Perky214
3 Comments
Perky214
(1) The tin – product of Taiwan
(2) The initial meal
(3) Opened tin – lots of pieces of eel inside, and about 1/4c of sweet braising sauce
(4) Into the rice cooker – and I rinsed out the tin to get EVERY DROP
(5-7) A generous tin of eel, but some spines were a little big for me, so I got my 1880s Victorian sardine fork out and went to work removing them. It’s the perfect tool to pick out spines without crushing the eel
(8-9) Added 1 tbsp chile crisp and 1 tsp Sichuan Pepper oil – the eel sauce is sweet and was well flavored with 5 Spice powder
(10) Eel rice is done, and it’s amazing!
(11) The initial bite – smooth, sweet, delicious. BUT – needed something savory too
(12-13) Over easy egg, OHHHHHH YEAHHHH
(14) This bite is perfection – savory egg, sweet eel, chile flavor and a little bit of numbing and five spice. Just awesome
(15-16) Manufacturer and Nutrition
Move over, Old Fisherman. Good Mother has moved in and taken charge of the pantry!
Old Fisherman is not in any way a bad tin at all – it’s just that Good Mother is better. I liked the texture of the GM eel better, and the amount sauce was also more generous and better tasting than OF – which has been bumped to my #2 eel tin after reigning for several months.
I’m going back tomorrow to H Mart to get another Good Mother tin. I love eel, and I always want an eel tin in the pantry. The tin cost me $2.99.
The fish was about the same texture as OF, but it seemed like the pieces were more tender and at the same time less fragile – I was able to remove spines that I thought were too large without crumbling the eel into bits.
Having larger pieces of eel in the rice really appealed to me, and made a more beautiful bowl of food. I loved the colors in the bowl – red chile, brown eel, and orangey rice from the chile oil. Just a gorgeous feast for the eyes, and delicious for the soul as well.
I put a small bit of Sichuan pepper oil into the rice with the chile crisp – 1 teaspoon was just enough to be a little numbing and aromatic, while not blowing any tastebuds out.
Because this tin is on the sweeter side, it needed something savory to offset that a little.
In my opinion, my go-to Sichuan pickles would have been wayyyyy too assertive, and would have overwhelmed the delicate eel and its sweet flavor.
An over-easy runny egg was the perfect savory addition here: a little salty, a little gooey, a lot of delicious with the eel. ❤️🍳
11/10 will buy this tin again – my new #1 eel tin and a pantry staple
crazyfingersculture
Looks fantastic!
thefermentress
This is an amazing review. Thank you so much! I’m putting it on my list to try
3 Comments
(1) The tin – product of Taiwan
(2) The initial meal
(3) Opened tin – lots of pieces of eel inside, and about 1/4c of sweet braising sauce
(4) Into the rice cooker – and I rinsed out the tin to get EVERY DROP
(5-7) A generous tin of eel, but some spines were a little big for me, so I got my 1880s Victorian sardine fork out and went to work removing them. It’s the perfect tool to pick out spines without crushing the eel
(8-9) Added 1 tbsp chile crisp and 1 tsp Sichuan Pepper oil – the eel sauce is sweet and was well flavored with 5 Spice powder
(10) Eel rice is done, and it’s amazing!
(11) The initial bite – smooth, sweet, delicious. BUT – needed something savory too
(12-13) Over easy egg, OHHHHHH YEAHHHH
(14) This bite is perfection – savory egg, sweet eel, chile flavor and a little bit of numbing and five spice. Just awesome
(15-16) Manufacturer and Nutrition
Move over, Old Fisherman. Good Mother has moved in and taken charge of the pantry!
Old Fisherman is not in any way a bad tin at all – it’s just that Good Mother is better. I liked the texture of the GM eel better, and the amount sauce was also more generous and better tasting than OF – which has been bumped to my #2 eel tin after reigning for several months.
I’m going back tomorrow to H Mart to get another Good Mother tin. I love eel, and I always want an eel tin in the pantry. The tin cost me $2.99.
The fish was about the same texture as OF, but it seemed like the pieces were more tender and at the same time less fragile – I was able to remove spines that I thought were too large without crumbling the eel into bits.
Having larger pieces of eel in the rice really appealed to me, and made a more beautiful bowl of food. I loved the colors in the bowl – red chile, brown eel, and orangey rice from the chile oil. Just a gorgeous feast for the eyes, and delicious for the soul as well.
I put a small bit of Sichuan pepper oil into the rice with the chile crisp – 1 teaspoon was just enough to be a little numbing and aromatic, while not blowing any tastebuds out.
Because this tin is on the sweeter side, it needed something savory to offset that a little.
In my opinion, my go-to Sichuan pickles would have been wayyyyy too assertive, and would have overwhelmed the delicate eel and its sweet flavor.
An over-easy runny egg was the perfect savory addition here: a little salty, a little gooey, a lot of delicious with the eel. ❤️🍳
11/10 will buy this tin again – my new #1 eel tin and a pantry staple
Looks fantastic!
This is an amazing review. Thank you so much! I’m putting it on my list to try