How to make crispy eel fried with basil served with fragrant tamarind dipping sauce

How to prepare Crispy Fried Mudfish with Basil

• 1

  Prepare the mudfish

  Green onions should be washed clean, then chop the white part finely with a knife. Clean the chili and then finely chop it.

  When you buy the mudfish, you should pour vinegar over the fish for about 5 minutes, then use a knife to scrape off the slime thoroughly. After that, rinse the fish with diluted salt water to clean it well, helping to remove the fishy smell.

  4 ways to clean mudfish without slime and fishy smell

  Method 1: Use wood ash to scrape along the body of the mudfish several times until the fish is free of slime, then rinse with clean water.

  Method 2: Use banana leaves or bamboo leaves to also scrape along the body of the fish several times until it is completely free of slime.

  Method 3: Use vinegar to pour over the fish, wait for the slime to congeal, then use a knife to scrape off the slime from the fish, and rinse with diluted salt water.

  Method 4: Use hot water at about 60 – 70 degrees to pour over the mudfish, then wait for the slime to congeal. After that, use a knife to scrape the slime off thoroughly, and rinse the fish again with diluted salt water or mix with lemon juice.

  After that, use a knife to make diagonal cuts along the body of the eel to help the fish absorb the seasoning and prevent it from curling up when frying.

  Marinate the cleaned eel with the chopped green onion and half of the chopped chili along with half a tablespoon of white wine for 10 – 15 minutes to let the fish absorb the flavors.

  Note: Marinating the fish with white wine will help eliminate the fishy smell, ensure the flour sticks evenly, and make it crisper when fried.

  

  

  
• 2

  Coat the eel with flour

  Place the crispy frying flour on a plate, then dip each marinated eel into it so that the flour coats evenly on the outside of the fish.

  
• 3

  Frying eel

  Place a pan with oil on the stove, wait for the oil to heat up, add the basil leaves to fry until crispy, then remove and place them on a plate lined with paper towels.

  Continue to fry the eels that have been coated with flour. Regularly turn the fish to ensure both sides are golden and crispy before removing them to a plate lined with paper towels.

  Tips for frying fish crispy and delicious, without oil splattering

  • Wait until the oil is really hot before adding the fish to fry, the oil should be at least half submerged in the fish. It is recommended to use a non-stick pan or a deep pan to fry the fish without sticking and to save more oil.
  • Before frying, rub a few slices of ginger on the surface of the pan, or add a bit of salt and a few slices of chili to the pan to help reduce oil splattering while frying.
  • When frying, maintain medium heat to ensure the fish cooks evenly and does not burn. Only flip the fish when one side is golden to prevent it from breaking apart.

  

  

  
• 4

  Making tamarind dipping sauce

  Add 2 tablespoons of tamarind paste, 1 tablespoon of sweetened condensed milk, 1 tablespoon of chili sauce, 1 teaspoon of minced garlic, the remaining minced chili, 1/2 tablespoon of monosodium glutamate, and 1 tablespoon of fish sauce into a bowl.

  Then mix the ingredients thoroughly.

  
• 5

  Final Product

  The fried eel dish with basil leaves offers a delicious, rich flavor, with the fragrant aroma of basil combined with the crispy fish, dipped in a bowl of sweet and sour tamarind sauce that will surely satisfy you.

  This dish can be enjoyed with fresh vegetables like cucumber, lettuce, and tomatoes for snacking, or served with a bowl of hot rice, making it incredibly tasty!