Eel filled with pork, lemongrass and mushrooms

Eel filled with pork, lemongrass and mushrooms

By
From
KOTO
Photographer
Michael Fountoulakis

Once grilled, the skin on these sandwich-like eel parcels will puff up and can be easily removed. If eels are unavailable, a firm white fish such as blue-eye can be used instead.

Ingredients

Quantity Ingredient
2 short-fin eels (600–700 g each)
1 garlic clove, chopped
1 long red chilli, chopped
2 tablespoons fish sauce
1 teaspoon caster sugar
vegetable oil, for frying

Filling

Quantity Ingredient
3 dried chinese mushrooms
250g pork mince
3 red asian shallots, finely chopped
1 lemongrass stem, finely chopped, white part only
1 tablespoon fish sauce
1/3 teaspoon freshly ground black pepper
1/2 teaspoon caster sugar

Accompaniments

Quantity Ingredient
1 butter lettuce, separated into cups
1 large handful coriander leaves
1 large handful thai basil leaves
Classic dipping sauce

Method

  1. To bone the eel, use a sharp knife and cut along the belly from the tail to the head, taking care not to pierce the guts. Remove the guts and rinse the eel in cold water. Cut off and discard the head. Remove the backbone by running a knife along each side of the bone to separate it from the flesh. Carefully pull out the bone with your fingers. Now cut the eel into 5 cm sections and pat dry with paper towel.
  2. Combine the garlic, chilli, fish sauce and sugar and pour over the eel. Allow to marinate for 20 minutes while you prepare the filling.
  3. Pour boiling water over the mushrooms and allow to soak for 20 minutes, then drain and squeeze to remove excess liquid. Chop the mushrooms, discarding the tough stems. Combine the mushrooms, pork, shallots, lemongrass, fish sauce, pepper and sugar.
  4. Place a heaped tablespoon of the filling into the cavity of each eel section, folding the eel over like a sandwich. Brush the stuffed eel pieces with oil and grill for 6–8 minutes, turning them halfway through.
  5. Lay out the lettuce, herbs and dipping sauce. To serve, place pieces of eel and herbs into a lettuce cup, roll up and dip into the sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again