How to Make Stir-fried Eel with Lemongrass and Chili Delicious – Rich – Easy to Serve with Rice

Ingredient

• 400g eel
• Chilli
• 100g of wood ear mushrooms
• Lolot leaves (depending on preferences, may or may not be included)
• 1 onion
• Peanut
• Spring onion
• Sugar, salt, pepper, fish sauce, lard, turmeric powder

How to make simple stir-fried eel with lemongrass and chili

Step 1: Prepare eel meat and ingredients

• When you buy eel, you prepare it in the above way. Then, cut the eel into pieces and remove the meat or leave the bones intact if you like.
• Crush lemongrass and chop finely.
• Chopped chili.
• Wash the lolot leaves and cut them into small pieces.
• Wash green onions and cut them into pieces.
• Roast the peanuts until golden and crispy, then remove the shells and crush them.

Step 2: Marinate eel meat

Put the eel in a bowl and marinate with ½ lemongrass, minced chili, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon turmeric powder, ½ teaspoon seasoning. Then, use chopsticks to stir well and marinate for about 15 minutes so that the eel meat absorbs the spices.

Step 3: Stir-fry eel

When the eel has absorbed the spices, put a pan of fat on the stove and add onions and lemongrass and saute until fragrant. Next, add the eel meat and stir-fry until the eel is firm. At that time, you add seasoning to taste, then add spring onions, guise leaves and minced chili, stir well until cooked, then turn off the heat and put the eel on a plate. Finally, you add crushed peanuts on top.

Step 4: Complete

To make the dish more unique, you can add a few slices of chili or some herbs on top. So you’ve completed the recipe for stir -fried eel with lemongrass and chili.

How to choose delicious eel and prepare eel without being fishy

• To make eel dishes more delicious, you should choose field eels with yellow skin because their meat is firmer and more fragrant than farmed eels with black skin. Furthermore, when choosing to buy, you should not choose one that is too big but should choose one that is moderately sized.
• When you buy it, you need to clean the eel slime by peeling the eel with kitchen ash or washing the eel with lemon juice or rice water. Note, do not use vinegar to remove eel slime because vinegar will cause the eel to lose its characteristic flavor.
• Or you can also put the eel in boiling water while still alive to clean the eel’s slime. When the eel is cleaned, cut open the abdomen and remove all internal organs. Note, you should not use a knife to cut open the eel’s stomach, but use a sharp bamboo stick to cook the eel meat so the eel will no longer smell fishy. After that, rinse with salt water, absolutely do not rinse with cold water to remove the fishy smell of eel.
• When you buy eel, put it in a plastic bag, tie it tightly and put it in the freezer of the refrigerator for about 2 hours. Then take the eels out, soak them in water and then use a dishcloth to gently brush the eel’s body, you will see the slime float away easily.

Notes when preparing eel meat

• When marinating eel meat with spices, you should not use fish sauce and ginger because these ingredients are not compatible. Instead, you can use salt, pepper, white wine or turmeric powder to make the eel more fragrant.
• For eel dishes, you can eat them with vegetables such as: banana flowers, braised cilantro, anchovies…
• And finally, you should dip it with tamarind fish sauce or pure salty fish sauce, do not use soy sauce, fish sauce or sweet and sour fish sauce.