1 lb. Baby Eel, sliced into 1″ pieces
1 large head of broccoli, chopped into 1/2″ chunks
3 Tbs coconut oil
1″ fresh ginger root; peeled and finely chopped
The juice of 2 limes
1/4 cup olive oil
gluten-free soy sauce to taste
I recommend this dish served over white rice, so it’s a good idea to start your rice before prepping the rest.
Slice the eel into 1″ pieces, and set aside. Sauté the broccoli in 1 tablespoon of the coconut oil. While the broccoli is cooking, combine the ingredients for the dressing and whisk until emulsified. When the broccoli is almost finished (a few minutes), add the remaining coconut oil to a hot frying pan or wok. When the oil is very hot, add the eel. Cook until translucent–about a minute or two. Remove from heat.
Serve the broccoli and eel over the rice, and drizzle with the dressing.