Chargrilled eel in lemongrass and turmeric

Chargrilled eel in lemongrass and turmeric

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

There are over 400 species of eel around the world, found in both fresh and salt water. Although eels look like snakes, they are actually fish, and are really delicious to eat, so don’t be afraid to cook with them. You can ask your fishmonger to bone the eel if you prefer.

Ingredients

Quantity Ingredient
500g eel fillets, boned, with the skin on, cut into 5 cm pieces
small handful coriander sprigs

Marinade

Quantity Ingredient
1 teaspoon red curry powder
1 teaspoon ground turmeric
2 lemongrass stems, finely diced, white part only
2 garlic cloves, crushed
1 bird’s eye chilli, finely diced
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil

Method

  1. Combine all the marinade ingredients in a large bowl and mix to dissolve the sugar. Add the eel and toss to coat with the marinade. Cover and set aside to marinate for 20 minutes.
  2. Heat a chargrill pan to medium. Drain the eel, reserving the marinade. Cook the eel for 3–4 minutes on each side, brushing with the reserved marinade as itcooks.
  3. Transfer to a bowl or platter and garnish with the coriander. Serve with steamed jasmine rice.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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