Eel is a rustic, familiar food that contains many nutrients and brings many health benefits. With eel meat, you can prepare many different dishes. Today, TasteVN will show you 2 delicious ways to make stir-fried eel with lemongrass and chili. Let’s get into the kitchen and make this incredibly appetizing stir-fried dish right away!
1. Stir-fried eel with lemongrass and dry tea
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried eel with lemongrass and dry tea For 3 people
Eel 400 gr (1 large piece) Lemongrass 2 stalks Chili powder 1/2 tablespoon Dry tea leaves a little (dry tea leaves) Shallots 4 bulbs Vinegar a little Cooking oil 2 tablespoons Fish sauce 1 tablespoon Sugar 1/2 tablespoon Salt a little
Tools needed
Ingredient images
How to Prepare Stir-fried Eel with Lemongrass and Dried Tea
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Prepare the Eel
To remove the slime and fishy smell, after purchasing the eel, put it in a basin and pour warm water over it, then use a knife to scrape off the slime, cut off the head, remove the intestines, and clean the blood vessels along the backbone.
Next, continue to rub the eel with salt and a little vinegar, rinse thoroughly with cold water, and let it drain. Use a knife to cut the eel into bite-sized pieces.
Tip: Do not soak or wash the eel for too long as it will make the eel meat mushy, and it won’t taste good.
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Sauté the Ingredients
Peel and thinly slice the shallots. Clean the lemongrass and slice it thinly.
Heat a pan on the stove, add 2 tablespoons of cooking oil and heat it, then add the sliced shallots and lemongrass to the pan and sauté until fragrant.
When the shallots and lemongrass are aromatic, add a little dried tea leaves (dried tea leaves), 1/2 tablespoon of chili powder, 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, and 1/2 cup of warm water to the pan, then stir well and cook over medium heat until the seasonings dissolve completely.
Tip: Sautéing the eel with a little dried tea leaves helps to eliminate the fishy smell of the eel, while also making the dish more flavorful.
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Making stir-fried eel with lemongrass and chili
When the spices in the pan have dissolved completely, add the eel meat, cover the pan, and sauté over medium heat until the eel meat is cooked and firm.
Open the lid and continue to sauté for about 5 – 7 more minutes until the liquid in the pan thickens, then season to taste and turn off the heat.
Tip:
- During the sautéing process, gently stir to avoid breaking the eel meat.
- When the eel is just cooked and firm, lower the heat and continue to sauté so that the eel has time to absorb the spices and become tender.
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Final Product
Stir-fried eel with lemongrass and dried chili is completed with just a few easy-to-find ingredients, and the method is simple, giving you a delicious and attractive dish in hand.
The eel meat is soft, flavorful, not at all mushy, combined with the spiciness of chili, and the irresistible aroma of lemongrass and dried tea leaves. This dish is best served hot with rice, ensuring it’s absolutely fantastic!
2. Stir-fried Eel with Lemongrass and Chili
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Eel with Lemongrass and Chili For 2 people
Eel 500 gr Chopped lemongrass 100 gr Chopped chili 50 gr Chopped garlic 1 tablespoon Chopped shallot 1 tablespoon Fish sauce 2 tablespoons Caramel sauce 1 teaspoon Cooking oil 1 tablespoon Common spices a little (ground pepper/ sugar/ monosodium glutamate/ seasoning powder) Alum or lemon a little (to remove the smell of eel)
Tools Needed
Ingredient Images
How to prepare Stir-fried Eel with Lemongrass and Chili
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Prepare and marinate the eel
To clean and remove the fishy smell from the eel, you can wash the eel with alum or lemon, then rinse it again with clean water.
Next, cut the eel into small pieces, then marinate the eel with 1.5 spoons of sugar, 1 teaspoon of seasoning powder, 1/2 teaspoon of seasoning granules, 1 teaspoon of soy sauce, 1 teaspoon of ground pepper, and 2 tablespoons of fish sauce.
Mix all the ingredients well and marinate for about 5 – 10 minutes for the eel to absorb the seasoning.
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Stir-fry the eel
You heat a pan over medium heat, add 1 tablespoon of cooking oil and wait for the oil to heat up, then add minced garlic and sauté until fragrant.
Then add the eel and stir-fry for about 5 minutes, then add about 100ml of filtered water to the pan and cook for another 5 minutes until some of the water evaporates, then add minced lemongrass and minced chili, continue to stir-fry until the water is completely dried, season to taste, then turn off the heat.
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Final Product
Stir-fried eel with lemongrass and chili when completed will be extremely delicious and attractive, the eel meat is soft and tasty, blending with the spices and the fragrant smell of lemongrass makes the dish more flavorful.
This dish can be served with hot rice, which is very suitable and makes for a great meal!
How to choose fresh and delicious eel
- Choose eels that are of moderate size and have two distinct color parts, the belly part is yellow and the back part is black because they are all caught from canals, ponds, so their meat will be more fragrant and firm.
- On the contrary, very small eels will not taste good, or very large ones (with a black belly) are mostly farmed eels, so their meat tends to be mushy and not fragrant.
See details: How to choose good eels, properly
How to clean eels to remove all slime and smell
- Take kitchen ash and apply it evenly on the eel, then rub to remove the slime and rinse thoroughly with water.
- Use lemon juice or rice washing water to wipe off the slime. Scrape the eel until there is no more slimy feeling and the eel stops wriggling.
- Use warm water, soak the eel in warm water for about 15 minutes and scrub off the slime layer.
- Another effective method is to use salt and vinegar to rub on the eel’s body, then rinse several times with water.
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The article above has provided you with 2 ways to prepare the delicious spicy lemongrass eel stir-fry that anyone can easily make. Wishing you success in having a delicious and warm meal with your family!
