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

  • Level: Easy
  • Total: 52 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 7 min
  • Yield: 4 to 6 servings
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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* (See Cook's Note)

1 small handful fresh coriander (cilantro)

2 tablespoons vegetable oil

1 teaspoon sugar

Serving suggestion: Cooked jasmine rice.


  1. 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.

Cook’s Note

Or ask your fish monger to do this for you.