Sweet Pepper, Pickled Mustard and Eel Stir-fry

Why people make this dish

Eel has a long history in Chinese food-therapy as a blood-nourishing food, but many home cooks avoid it because the fresh fish can be slippery and awkward to handle. The solution is straightforward: ask your fishmonger to fillet the eel for you when purchasing. Once you have the fillets, a quick blanch in boiling water firms up the flesh, removes the blood and sliminess, and then you are ready for a simple, fast stir-fry. This dish pairs the eel with sweet red pepper for colour and vitamin C, and pickled mustard greens (xian suan cai) for their appetite-stimulating tang and crunch. The result is a vivid, flavourful plate that works as a family meal any night of the week — and because eel is traditionally associated with nourishing blood and supporting the sinews, it is particularly valued for people who feel dizzy, fatigued, or depleted.