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Eel, Char Grilled In Lemongrass and Turmeric: Luon Nuong Xa
Recipe courtesy Luke Nguyen
- Total Time:
- 52 min
- Prep:
- 25 min |
- Inactive Prep:
- 20 min |
- Cook:
- 7 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 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.
Directions
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.