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

Ingredients

  • 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.

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.

Cook's Note

Or ask your fish monger to do this for you.

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