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Preparation
30 minutes
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Difficulty
Easy
All dishes made from eel are delicious and nutritious, including fried eel with turmeric, grilled eel, eel rolled in betel leaves,… Today, TasteVN will introduce you to how to make simple and delicious steamed eel with lemongrass right at home – a new steamed dish. Let’s cook!
Ingredients for Steamed Eel with Lemongrass and Chili For 3 people
Eel 2 pieces Lemongrass 10 stalks Chili 5 pieces Vietnamese coriander 100 gr Ginger 1 piece Fish sauce 1 teaspoon Seasoning/pepper a little
How to choose fresh and tasty eel
- Fresh and tasty eel is one that is still alive, of moderate length, and has two distinct colors, with a yellow belly and a black back, and firm flesh.
- Avoid choosing eels that are too small or too large (with a black belly) as these are farmed eels, so their meat tends to be mushy and less fragrant.
- To buy eels with the best quality meat, you should purchase from reputable stores, food stalls, large markets, or supermarkets.
-800x450-16-1.jpg "How to Make Simple and Delicious Lemongrass Chili Steamed Eel at Home 2")
Tools needed
Steamer pot, bowl, plate, knife, cutting board, banana leaves, …
How to cook Steamed Eel with Lemongrass and Chili
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Prepare the eel
Mix sand and cooking ash together, then place the eel inside. Next, rub the mixture of sand and cooking ash over the eel’s body and use your hands to wipe it several times to remove the slime.
Then, use a knife to cut open the belly and remove all the insides of the eel, wash it thoroughly with water, drain it, and cut it into bite-sized pieces.
How to clean eel to remove slime and fishy smell
- Method 1: Use salt to rub directly on the eel’s body for about 2 minutes, then wash the eel with lemon juice and rinse with clean water several times.
- Method 2: Pour lemon juice over the eel’s body and use your hands to wipe it several times to clean off the slime. After that, rinse it clean with saltwater.
- Method 3: Place the eel in a clean bag and put it in the freezer for about 2 hours. Afterward, take it out and soak it in water, then use a mesh cloth to gently wipe the eel’s body several times to remove the slime.
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Prepare other ingredients
Chop the chili finely. Wash the lemongrass, drain, crush, and cut it in half.
Wash the ginger, peel it, and cut it into thin slices.
Pick the leaves and young tops of the rice paddy herb, discard the old stems, then wash thoroughly and let them drain.
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Marinate the eel
Place the eel on a plate, marinate with 1 teaspoon of pepper, 1/2 chopped chili, 1 teaspoon of fish sauce, 1 tablespoon of seasoning powder, then mix well and let it sit for about 15 – 20 minutes for the eel to absorb the spices.
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Steamed Eel
Layer 1 layer of smashed ginger and lemongrass evenly across the plate. Then, place the eel on top and cover it with another layer of ginger and lemongrass. Finally, place a layer of Vietnamese coriander on top.
Next, place the plate of eel into a steamer, cover it with a layer of banana leaves, and steam for about 30 minutes over medium heat until the eel is cooked and fragrant.
Finally, remove the plate of eel to cool and decorate it with a bit of Vietnamese coriander and the remaining chili before enjoying it right away.
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Final Product
The steamed eel with lemongrass and chili has a distinctive aroma of lemongrass and ginger. The eel meat is tender and has a sweet flavor mingled with a bit of spiciness from the chili.
Taking a bite of the eel, together with some Vietnamese coriander and chili, you can truly savor the rich and sweet flavors of this dish.
See more:
Above is the guide on how to make steamed eel with lemongrass and chili that is rustic, delicious, and fragrant, easy to make at home. Enjoy the fruits of your labor right away. Wishing you success!
*Refer to images and recipes from the YouTube channel: Zui Và o Bếp
