Unleash your inner chef with this incredibly flavorful and surprisingly easy stir-fried eel recipe! Forget the intimidating reputation of eel; this dish is approachable even for beginner cooks. The succulent, slightly sweet eel is perfectly complemented by a rich and creamy coconut milk sauce, a delightful twist on traditional stir-fries. Imagine tender pieces of eel, coated in a fragrant sauce that's both savory and subtly sweet, all ready in under 30 minutes. This dish is perfect for a weeknight meal or a special occasion, impressing your guests with its exotic yet simple elegance.
Prepare to be amazed by how quickly and easily you can create this culinary masterpiece. This recipe boasts a balance of textures and flavors that will tantalize your taste buds, and the step-by-step instructions will guide you through the entire process with confidence. Let's get started on this delicious journey into the world of stir-fried eel!
Tools Needed
- Bowl
- Knife
- Pestle
- Frying pan
- Stove
Ingredients
- Eel: 300g
- Strong coconut water: 300ml
- Peanuts: 20g
- Shallots: 30g
- Garlic: 30g
- Onion: 200g
- Dried wood ear mushrooms: 30g
- Non-spicy chili peppers: 15g
- Lemongrass stalks: 3
- Cilantro: 20g
- Coriander: 20g
- Salt
- Sugar
- Turmeric powder
- Curry powder
- Cooking oil
- MSG
- Seasoning powder
- Vinegar
Step-by-Step Instructions
Step 1. Prepare the Eel and Ingredients
- Rinse briefly, then add salt and rub to remove slime. Rinse again with water, removing blood along the eel's spine. Repeat the salt-rubbing and rinsing process if necessary. Add vinegar for extra cleaning.
- Cut the onion into moderately thick slices and separate the layers. Soak wood ear mushrooms in warm water until expanded, then cut into small pieces. Chop cilantro and coriander. Finely chop chili peppers, keeping some slices for garnish. Mince garlic and shallots. Pound lemongrass, then chop finely.
Step 2. Marinate and Stir-fry the Eel
- In a bowl, combine the eel with half of the minced garlic, shallots, and lemongrass, half of the minced chili peppers, sugar, turmeric powder, curry powder, oil, MSG, seasoning powder, and salt. Mix well and marinate for 20 minutes.
- Heat oil in a pan. Add garlic, shallots, and lemongrass; stir-fry until fragrant and golden. Add chili peppers, then add the marinated eel and stir-fry for about 3 minutes until cooked through.
Step 3. Simmer in Coconut Milk and Add Vegetables
- Pour in coconut milk. Reduce heat to medium, simmer, and stir occasionally until the sauce thickens slightly. Adjust seasoning as needed.
- Add wood ear mushrooms and onions. Stir-fry until heated through. Add half of the cilantro and coriander.
Step 4. Finish and Garnish
- Reduce heat to low, simmer for 30 seconds. Turn off the heat. Garnish with roasted peanuts, sliced chili peppers, and remaining cilantro and coriander.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- If your eel is very slimy, repeat the salt-rubbing and rinsing process several times.
- Don't overcook the eel; it should be chewy, not mushy.
- Adjust the amount of sugar and other seasonings to your preference.
Nutrition
- N/A
FAQs
1. Where can I buy eel?
Most Asian grocery stores carry fresh or frozen eel. You can also sometimes find it at well-stocked fishmongers or specialty seafood markets.
2. Can I substitute the coconut milk?
While coconut milk adds a unique flavor, you can substitute it with light cream or even chicken broth for a lighter taste. The sauce will be less rich, however.
This stir-fried eel with coconut milk recipe is a testament to how simple yet stunning a meal can be. Enjoy the satisfying blend of textures and flavors, and don't hesitate to experiment with additions like vegetables or chili for personalized flair. Bon appétit!