Glazed Eel with Bok Choy
Cut the eel into finger-long pieces. Preheat the oven to 180°C (approximately 350°F). Mix the soy sauce with 2 tablespoons of lemon juice. Arrange the eel in an ovenproof dish, brush with the soy mixture and grind some pepper over. Cook for about 20 minutes. While the eel is cooking, rinse the bok choy, pat dry. and remove the outer leaves. Heat the butter in apan, add the bok choy and saute briefly. Add the salt, white pepper, nutmeg and the vegetable broth and cook until crisp-tender, 5-10 minutes. Once the eel has cooked 20 minutes, increase the oven temperature to 250°C (approximately 480°F). Mix the honey with 1 tablespoon lemon juice, sprinkle it on the eel and bake until browned, 5-10 minutes longer. Keep warm. Transfer the pan juices to a small pan, add the fish stock, dissolve the cornstarch in cold water and stir it into the pan, cooking until thickened.
Place the fish and bok choy on serving plates, spoon some of the thickened glaze over, sprinkle with the drained wolfberries and serve immediately.