Preparation

1 hour
Difficulty

Easy

Eel is a familiar food for many people due to its deliciousness, nutritional value, and versatility in cooking various dishes. Today, TasteVN will introduce you to a very simple way to make banana flower eel salad, into the kitchen to make this mixed salad right away!

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1 Prepare the eel

2 Prepare other ingredients

3 Fry the eel until crispy

4 Make the salad dressing

5 Mix the salad

6 Final product

Ingredients for Banana Flower Eel Salad For 4 people

Fresh eel 300 gr Banana flower 50 gr Alum 50 gr Lemon 1/2 fruit Chili 1 piece Tapioca starch 100 gr Perilla leaves 50 gr Lemon juice 2 tablespoons Fish sauce 1 tablespoon Bean sprouts 100 gr Ginger 1 piece Cooking oil 700 ml Sugar/salt A little

How to choose fresh ingredients

How to choose good eel

You should prioritize choosing eels of moderate size with two distinct color parts, the belly being yellow and the back being black. Since they are mostly caught from rivers and ponds, their meat will be more fragrant and firm.
On the contrary, very small eels will not taste good, and very large ones (with a black belly) are mostly farmed eels, which tend to have soft and less fragrant meat.

See details: How to choose fresh eel

How to choose delicious banana flowers

Choose banana flowers that look fresh and firm when gently squeezed by hand.
Banana flowers should be dark red, with fresh skin and a white powdery layer on the outside; if they feel firm and heavy in hand, they are fresh.

Ingredients for eel salad with banana flower

How to prepare Eel Salad with Banana Flower

1
Prepare the eel

After buying the eel, soak it in diluted salt water for about 15 minutes, then put it in a pot of boiling water with a few slices of ginger, blanch for about 1 minute to remove the fishy smell.

Use a knife to separate the flesh, cut the eel meat into small strands about 1/2 finger thick and about 1 hand’s length long.
How to clean eel properly and reduce fishiness:
- You can rub the entire body of the eel with salt, rinse with lemon juice, and finally wash thoroughly with water.
- Alternatively, place the eel in a pot with warm water, cover it, and let the eel struggle for about 10 minutes, which also helps reduce the sliminess of the eel.
See details: How to clean eel properly, not slimy, not fishy
2

Prepare other ingredients

Wash 100g of banana flower, 50g of perilla leaves, and 100g of bean sprouts. Next, shred the banana flower thinly, chop the perilla leaves finely, and julienne 1 horn chili.

To keep the banana flower crispy and whiter, put it in a bowl with 600ml of water along with 50g of alum, squeeze the juice of 1/2 lemon into it, then add the lemon peel as well, and soak 50g of banana flower in it for 30 minutes.
3

Fry the eel until crispy

Coat the eel meat in 100g of tapioca flour, rolling it until the meat is evenly covered in flour.

Heat a pan on the stove, adding 700ml of cooking oil and bring it to a boil. When the oil is hot, add the floured eel to fry in deep oil for about 5 – 6 minutes until the eel is golden and crispy, then remove it.

Tip: To ensure the eel cooks evenly and is crispier, remember to always fry the eel submerged in oil over high heat.
4

Make the salad dressing

In a bowl, add 1 tablespoon of fish sauce, 2 tablespoons of lemon juice, and 2 tablespoons of sugar, then stir well.
5

Mix the salad

Add the banana flower, perilla leaves, bean sprouts, and pre-processed horned chili along with the fried eel into a bowl, then add the dressing and mix well to absorb the flavors.
6

Final product

The banana flower eel salad is appealing not only because of its eye-catching colors but also for its delicious and rich flavor. This dish adds to the attractiveness of every family meal.