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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Stir-fried eel with Vietnamese coriander is a stew that is delicious, unique, and very appealing, rich in flavor. Join TasteVN in the kitchen to make stir-fried eel with Vietnamese coriander for a truly delicious family meal!
Ingredients for Stir-fried Eel with Vietnamese Coriander For 4 people
Eel 500 gr Vietnamese coriander 100 gr Chili 3 pieces Lemon 1 piece Shallot 1 bulb Garlic 3 cloves Chili powder 1 teaspoon Fish sauce powder 2 tablespoons Fish sauce 1 tablespoon Common spices A little (Sugar/ Salt/ Seasoning/ Ground pepper)
How to Choose Fresh Ingredients
How to choose fresh eel
- You should choose eels that are still moving actively, swimming strongly, with no wounds or bruises on their bodies.
- The eyes of the eel should be clear and shiny, with bright red gills, and when you touch the flesh, it should be firm and elastic, with smooth skin and no unusual spots.
- Fresh, delicious eels have shiny colors, and their anus should not break when lightly pressed, and no intestinal fluid should ooze out.
- Do not buy eels with cloudy eyes, dark red gills, mushy flesh when touched, or an unusual foul smell, rather than the typical fishy smell.
How to choose fresh and delicious rice paddy herb
- You should choose fresh rice paddy herb with small leaves, characteristic fragrance, not wilted and without strange odors.
You should not choose rice paddy herb with large, shiny leaves as it is less fragrant and not as delicious as the small-leaved variety.
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How to prepare fried eel with rice paddy herb
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Prepare the eel
After buying the eel, use salt and lemon to rub it clean of slime, then cut off the internal organs of the fish.
Then rinse it with water and cut the eel into bite-sized pieces.
How to clean eel slime- You can use kitchen ash to rub the entire eel multiple times, rubbing until the slime is gone, then rinse with clean water.
- Another quite effective method is to use vinegar to pour over the eel, 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 hot water over the eel, wait for the slime to solidify, then rinse the eel with diluted salt water or water mixed with lemon.
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Marinate the eel
Shallots, garlic peeled and minced. Vietnamese coriander leaves picked, washed clean.
Heat a pan on the stove, add 1 shallot and 3 minced garlic cloves, sauté until golden and fragrant, then remove, and continue using this pan to marinate the eel.
Place a layer of Vietnamese coriander in the pan, then add a portion of the sautéed shallots and garlic, and arrange 500g of prepared eel on top. Add another layer of Vietnamese coriander and the remaining sautéed shallots and garlic on top.
Then gradually add the seasonings, including 1 tablespoon of fish sauce, 2 tablespoons of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, 1 teaspoon of chili powder, and 2 tablespoons of fish sauce powder. Next, add about 2 tablespoons of water to dissolve all the seasonings.
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Stew the eel
After the seasonings have dissolved completely, place the pan on the stove and start stewing the eel.
Stew the eel on low heat with the lid on for about 15 minutes until the sauce thickens. Then open the lid, add 3 chopped chilies, and turn off the heat.
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Final Product
The meat of the mudfish is chewy and sweet, absorbing the rich seasoning, with a fragrant and unique scent of Vietnamese cilantro. Braised mudfish with Vietnamese cilantro pairs perfectly with white rice.
Let’s enjoy this delicious and flavorful braised fish dish!
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Hopefully, with the recipe for braised mudfish with Vietnamese cilantro, you have added another delicious fish braising recipe for your family’s upcoming meal. Wishing you success!
