Eel, Char Grilled In Lemongrass and Turmeric: Luon Nuong Xa

Recipe courtesy Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Vinh
TOTAL TIME: 52 min
Prep: 25 min
Inactive Prep: 20 min
Cook: 7 min
YIELD: 4 to 6 servings


  • Marinade
  • 2 lemongrass stems, white part only, finely diced
  • 2 cloves garlic, minced
  • 1 bird's eye chile, minced
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • Salt and freshly ground black pepper
    • 18 ounces / 500 g eel fillets, boned, with skin on, cut into 2-inch/5 cm pieces*
    • 1 small handful fresh coriander (cilantro)
    • 2 tablespoons vegetable oil
    • 1 teaspoon sugar
    • *Cook's Note: Or ask your fish monger to do this for you
    • Serving suggestion: Cooked jasmine rice.
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      For the marinade: Combine the lemongrass stems, garlic, chile, curry powder, turmeric, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl and mix.

      Add the eel, stirring to coat well.

      Heat a barbecue char grill plate to medium.

      Add oil, cover, then set aside at cool room temperature for 20 minutes. Drain the eel well, reserving the marinade.

      Cook the eel for 3 to 4 minutes on each side, brushing with the reserved marinade as it cooks. Remove the eel to a bowl and garnish with coriander (cilantro).

      Serve with jasmine rice.

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