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Preparation
15 minutes
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Cooking
3 hours
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Difficulty
Easy
Dried eel is a delicious specialty dish from the Mekong Delta that many families love, a simple dish but very tasty and still ensures nutrition. Using dried eel as a fried dish or grilled dish for a snack is unbeatable. Let’s show off your skills in the kitchen right now!
Ingredients for Dried Eel For 500g of dried eel
Eel 2 kg White wine 60 ml Chili powder 1 tablespoon Salt 3 tablespoons MSG 2 teaspoons
How to choose fresh and delicious eel
- You should choose eels with clear, bright eyes, bright red gills, and firm, elastic flesh.
- Fresh, delicious eels are those with shiny colors, gentle to the touch without breaking, and no internal fluid leaking out.
- Do not buy eels with cloudy eyes, dark red gills, soft, mushy flesh when touched, and an unusual foul smell.
How to Prepare Dried Eel
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Cleaning the Fish
After buying the eel, use white wine to pour 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 ensure it is clean, helping to eliminate the fishy smell.
Tip:
- In addition to the above method to remove the fishy smell, you can use vinegar to pour over the fish, wait a few minutes for the slime on the fish to solidify, at this point you can easily use a knife to scrape off the solidified slime.
- Alternatively, you can pour hot water over the fish. After pouring, wait for the slime to solidify, then use a knife to scrape off the slime and rinse thoroughly.
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Marinating the Fish
Take a basin and add 2 liters of water to it.
Add 2 tablespoons of salt and 2 teaspoons of seasoning powder to the basin to marinate the fish.
Place the eel in the basin and soak it for 3 hours to allow the fish to absorb the seasoning.
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Drying fish
After soaking for the required time, remove the loach and let it drain. Add 1 tablespoon of chili powder to the bowl containing the fish and mix well.
Place the fish in a basket (or a rack, etc.) and dry it in the sun for about 2 to 3 days, until the fish is firm, dry, and fragrant to complete the process.
Tip: If you cannot dry the fish in the sun, you can use a microwave oven for 7 – 8 hours at a temperature of about 80 degrees Celsius.
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Final product
Dried loach can be processed into many diverse and delicious dishes. You can shred it to mix into salads or fry, grill it to enjoy with rice, which will also be very appetizing. Wishing you success with this dish!
How to successfully make and store
- Choose sunny weather to dry fish, helping the fish to dry faster and more evenly.
- Choose fresh fish to dry; using fish that is spoiled or dead will result in a soggy dry fish, with less firm meat and less delicious.
- You should store dried fish in the refrigerator refrigerator, which can be kept for 2 – 3 months for later use.
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It is not too difficult to have a homemade dish of dried eel, right? I hope the shares from TasteVN will help you successfully prepare this dish.
*Refer to the recipe and images from the YouTube channel HỒNG THANH FOOD
