Vietnamese lemongrass eel

Eel has a similar flavour to a white-fleshed fish but with the fatty texture of salmon. It pairs well with sweet flavours like teriyaki or paired here with the brightness of lemongrass and fresh chilli.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Episode 6

episode • Khanh Ong's Wild Food • 

documentary • 

43m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

43m

PG

Ingredients

• 3 lemongrass stalks, bruised and finely chopped
• 1 ½ tbsp vegetable oil
• 1 Birdseye chili, finely chopped
• 1 long red chili, finely chopped
• 3 cloves garlic, crushed
• 1 kg eel, chopped into bite-sized pieces
• 1 tbsp caster sugar
• 2 tbsp fish sauce
• Vietnamese mint, to serve

Instructions

1. Place a large frypan over medium-high heat and add lemongrass and oil. Cook for 2-3 minutes until fragrant.
2. Add chili and garlic and cook for a further minute. Then add the eel and cook for about 3 minutes on each side.
3. Add caster sugar and fish sauce and cook for a further 3 minutes, until sauce is reduced and sticky.
4. Serve with Vietnamese mint on top.

 

Take a tour of regional Australia's best regional offerings with Khanh Ong's Wild Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 6

episode • Khanh Ong's Wild Food • 

documentary • 

43m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

43m

PG