Kabayaki is the most common way to prepare eel in Japan, in which the eel is filleted or butterflied, threaded onto thin skewers, soused in a sweet soy sauce glaze and grilled to a delightful crispy-soft texture. Eel, of course, is not the easiest fish to source in the UK, but this method works just as nicely with all manner of other oily, strong-flavoured fish, like sardines or mackerel.
Divinely not difficult