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@freemo Have you tried unagi sauce with freshwater eel? Here's a decent recipe, it goes with multiple types of fish, but is the best with eel.
https://www.justonecookbook.com/unagi-sauce-2/
I'd be careful with the sugar, and add it to taste, because it tends to be a bit too sweet IMO.
(I'm not asian, but my uncle is a chef from southern China, so I was spoiled as a child and never looked back lmao)
@johnabs I dont know how to make it but I've tried it, and eel with unagi sauce is actually one of my favorites!!! Thats a wonderful suggestion. I never cooked eel either and I might just want to give that a go. I was going to do mackrel is has a bit of an oily quality along the lines of eel so it would likely work well for both.
I'm not a fan of anything too sweet, I'll likely go minimal on the sugar, especially since im going for healthy here.
Also thinking of winging it with a soy, ginger, sesame sauce of some kind.. maybe just throw three ingredients might not need much of anything else.
@freemo When it comes to cooking eel you need to be careful, because their blood is actually poisonous. As for mackerel, if you can find a Korean store nearby, you can pickup some pre-salted, deboned mackerel that's ready to go and would make an excellent addition to the sauce. But if you want eel, you can actually find it pre-cooked and vacuum sealed where you just need to bake it to heat it up (look for kabayaki eel).
If you're going to wing it, I'd suggest soy sauce, peeled grated ginger, sesame seeds, along with a splash sesame oil and if you want a kick, add some gochujang paste. If you don't want any heat, replace it with some mirin and oyster sauce and you've got something really general that goes well with most things.
(And just in case you missed it, I left a link in the previous post to an eel sauce recipe 😀 )
