Today, let’s join TasteVN in the kitchen, and discover 3 delicious and attractive ways to grill eel (trạch) with just a few simple steps. Prepare the ingredients and try your hand at this enticing grilled dish right away!
1. Grilled Eel with Chili Salt
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Grilled Eel with Chili Salt Serves 4
Eel 1 kg Chili 2 pieces Salt 2 tablespoons Seasoning 1 teaspoon MSG 1 teaspoon Turmeric powder 1 tablespoon Fish sauce 2 tablespoons Tamarind 50 grams Sugar 3 tablespoons Chopped shallots 1 tablespoon
How to Prepare Grilled Eel with Salt and Chili
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Prepare the eel
After cleaning the eel thoroughly, cut off the fins, and use a knife to lightly score the sides of the eel, which will help the seasoning penetrate evenly when marinating.
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Marinate the eel
Add 2 chili peppers to a bowl containing about 2 tablespoons of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, and 1 teaspoon of sugar, and use a pestle to grind finely.
Sprinkle the seasoning evenly over the eel, add 1 tablespoon of turmeric powder, mix well, and let it rest for about 30 minutes for the eel to absorb the seasoning.
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Make the dipping sauce
Add 50g of tamarind to a bowl, add a little warm water to dissolve and extract the tamarind juice, then mix with 3 tablespoons of sugar and 2 tablespoons of fish sauce.
Place a pan on the stove, sauté shallots until fragrant, then add the tamarind sauce mixture, simmer on low heat until thickened, and adjust the seasoning to taste.
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Grilling eel
Use a bamboo stick to skewer through the belly of the eel, then place the eel on the prepared grilling rack. Grill until the eel is golden brown on both sides to finish.
Tip: While grilling, you can use a brush or spoon to evenly coat the marinated eel with the sauce, helping the grilled eel to be more flavorful.
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Final product
The eel is marinated evenly with spices, and when grilled, the skin becomes crispy while the meat inside retains the natural freshness of the fish, with a salty and spicy flavor from the chili salt. When served with a rich tamarind fish sauce, it creates an irresistible flavor.
2. Grilled eel with satay
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Grilled Eel with Satay For 4 people
Eel 1 kg Satay 180 gr Cucumber 2 pieces Pepper 1 tablespoon Chili powder 1 tablespoon Chili 2 pieces Salt and chili 3 tablespoons Lemon 1 piece Various fresh herbs 100 gr Coarse salt 20 gr
How to Make Grilled Eel with Satay
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Prepare the eel
Clean the eel by rubbing it with 20gr of coarse salt to remove the slime, then rinse it with clean water. Use a knife to make a few cuts on the body of the eel to help it absorb the seasoning better.
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Marinate the eel
Marinate the eel with 180gr of shrimp satay, 1 tablespoon of chili powder, and 1 tablespoon of ground pepper, mixing well to absorb the flavor. Use a bamboo skewer to pierce through the belly of the eel in preparation for grilling.
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Grilling the eel
Place the eel on the charcoal stove, grill until the eel is evenly golden on both sides, then it can be served. You should turn the eel regularly to avoid burning!
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Making the dipping sauce
Take an adequate amount of chili salt, squeeze in a little lime juice, add a few slices of chili, mix well to create a perfect dipping sauce for grilled eel.
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Final product
The eel is marinated evenly with spicy shrimp satay, when grilled, it has an eye-catching orange color, the outer skin is crispy, and the meat is fresh and delicious. Serve with cucumber, wrap in fresh herbs, and dip in a bit of sour and salty dipping sauce, it can’t get any better!
3. Grilled eel wrapped in banana leaves
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Grilled Eel Wrapped in Banana Leaves Serves 4
Eel 1 piece Chili 2 pieces Sichuan pepper 1/2 tablespoon MSG 1/2 teaspoon Seasoning powder 1 teaspoon Various herbs 100 gr Banana leaves 2 pieces
Ingredient Image
How to Make Grilled Eel Wrapped in Banana Leaves
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Prepare the eel
Clean the eel, gut it, and then use a knife to make slashes on the body of the eel. Afterwards, cut it into small pieces.
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Marinate the eel
Marinate the eel with a bit of minced chili, 1/2 tablespoon of Sichuan pepper, 1/2 teaspoon of MSG, 1 teaspoon of seasoning powder, finely chopped herbs, and mix well.
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Grill eel
Take banana leaves and sun-dry them or grill them briefly over an open flame to make the leaves more pliable.
Stack the banana leaves on top of each other, with the largest piece at the bottom and the smallest piece on top, place the eel on top and start wrapping it layer by layer.
The charcoal grill should be well-lit by now, push the red coals to one side, place the eel in the center covered with ash, making sure to use only ash and not directly put the hot coals on top, or the eel will burn.
After that, spread the red coals evenly over the layer of ash. Grill for about 15 – 20 minutes before taking it out.
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Final product
The eel is wrapped in multiple layers of banana leaves, and when grilled, it retains its original fresh and sweet flavor, with the meat being fatty, slightly chewy, and subtly fragrant from various herbs, making it really delightful to eat!
How to choose delicious mudfish
- You should choose fish that are still moving actively, without any wounds or bruises, and with smooth skin free of strange spots.
- The eyes of the fish should be clear and shiny, the gills bright red, and when you touch the flesh, it should have good elasticity and be firm.
- Fish that have shiny colors, and when you gently squeeze the anus, it does not break and no intestinal fluid oozes out will be fresh, delicious mudfish.
- Fish with cloudy eyes, dark red gills, mushy flesh when touched, and an unusual foul smell rather than the typical fishy smell should not be purchased as these fish have been dead for a long time and may have spoiled.
How to clean mudfish to remove slime
- You can use kitchen ash to rub the entire body of the mudfish repeatedly until the slime is removed, then rinse with clean water.
- You can also use banana leaves or bamboo leaves to rub along the body of the fish multiple times until it is completely clean of slime.
- Another quite effective method is to use vinegar to sprinkle on the body of the fish, wait for the slime to solidify, then use a knife to scrape off the slime, and rinse with diluted salt water.
- Alternatively, you can also pour boiling water at about 60 – 70 degrees onto the mudfish, then wait for the slime to solidify. After that, use a knife to scrape off the slime thoroughly, then rinse the fish with diluted salt water or a mixture of salt and lemon.
See more:
- 2 ways to make grilled Spanish mackerel with garlic and chili and grilled with salt and chili deliciously easy to make
- 2 ways to make grilled cobia with salt and chili and grilled with mayo sauce deliciously attractive
- 2 ways to make grilled mackerel with aluminum foil and grilled with salt and chili extremely delicious
This weekend, try out 3 ways to make grilled eel that TasteVN has just shared with you to make your family meals more appealing. Wishing you success!
*Refer to images and recipes from YouTube channels: Huynh Loan TV, Ca Cường 298, Hoa Ban Food
