How to Make Delicious Grilled Eel with Banana Stem, a Super Appealing Specialty Dish

How to prepare Eel Stewed with Banana Stem

• 1

  Prepare the eel

  To remove the slime on the surface of the eel, use the juice of 1 lemon and a little salt, apply it to the eel, and rub the entire surface of the eel for about 10 minutes or until you feel the eel is completely clean of slime.

  Rinse several times with water until clean, then use a pestle to pound along the eel’s body to soften the meat. After that, cut into pieces, remove the head, discard the insides, and rinse well. Let the eel drain.

  Tips for preparing eel to remove all slime and smell

  • Method 1: Rub the eel’s body with lemon juice or rice water until there is no feeling of slime, slipperiness, and the eel no longer wriggles.
  • Method 2: Soak the eel in warm water for about 15 minutes and wash off the slime.
  • Method 3: You can use a mixture of salt and vinegar to scrub the eel’s body, then rinse thoroughly with water.

  See details: How to prepare eel clean, without slime, without smell

  

  

  

  
• 2

  Prepare the ingredients

  Shallots and garlic peeled and minced. Take 1 chili pepper minced, and 1 sliced into rings.

  For 1 piece of turmeric, peel it, pound it, and squeeze to extract the juice.

  Trim the roots and old, wilted leaves of scallions and cilantro, wash them clean and cut into bite-sized pieces.

  

  

  

  
• 3

  Marinate the eel

  Marinate the eel with 1 teaspoon of monosodium glutamate, 1 tablespoon of seasoning powder, 2 teaspoons of ground pepper, the prepared turmeric juice, 1 teaspoon of shrimp paste mixed with 1/2 cup of water, 1 spoon of fermented rice and 2/3 of the minced shallots, garlic, and chili.

  Mix well and let the eel marinate for 30 minutes for the flavors to infuse.

  

  

  

  
• 4

  Prepare banana stem

  Dilute 1 tablespoon of fermented rice with 1 bowl of water. Clean the banana stem, remove the outer part, then cut it into strips, and soak it in the fermented rice bowl for 10 – 20 minutes.

  Remove the banana stem, rinse it with water, let it drain, then add it to the bowl containing the marinated eel, mix well, and let it sit for another 10 minutes.

  

  

  

  
• 5

  Stewed eel with banana flower

  Place a pot on the stove, add 4 tablespoons of cooking oil and heat it up. Add the remaining chopped onion, garlic, and chili, and sauté until fragrant.

  Add all the marinated eel and banana flower, stir-fry briefly for 3 – 5 minutes over medium heat. Take 1/2 bowl of sour rice and strain it through a strainer to collect the liquid and pour it into the pot.

  Next, add 500ml of water, cover the pot, and stew for half an hour on low heat until the eel and banana flower are tender and well absorbed with the seasoning. Adjust the seasoning to taste.

  Finally, add 2/3 of the green onions and coriander, mix well, then turn off the heat. Scoop the dish into a bowl, and garnish with the remaining coriander, green onions, and sliced chili.

  

  

  

  
• 6

  Final Product

  Grilled eel with banana stem is fragrant, not at all fishy, and extremely delicious with the distinct flavor of eel combined with the soft, flavorful banana stem, making it a delightful dish for chilly days.

  You can enjoy it with vermicelli, it’s incredibly appetizing!