Chargrilled eel in lemongrass and turmeric recipe (luon nuong xa)
- Cuisine: Vietnamese
- Serves 4–6
500g (1 lb 2 oz) eel fillets, boned, with skin on, cut into 5cm (2 inch) pieces
(or ask your fish monger to do this for you)
1 small handful coriander (cilantro)
1 tsp curry powder
1 tsp turmeric powder
2 lemongrass stems (white part only), finely diced
2 garlic cloves, minced
1 birdseye chilli, minced
1 tsp salt
1 tsp sugar
1 tsp freshly ground black pepper
2 tbsp vegetable oil
Combine all the marinade ingredients in a large bowl.
Add the eel, stirring well to coat.
Add oil, cover, then set aside at room temperature for 20 minutes. Drain the eel well, reserving the marinade.
Heat a barbecue chargrill plate to medium and cook the eel for 3-4 minutes on each side, brushing with the reserved marinate as it cooks. Transfer to a bowl and garnish with coriander.
Serve with jasmine rice.
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Bringing meat to room temperature
Always bring your meat (this does not apply to minced meat) to room temperature before cooking it. This will allow for the exterior of the meat to brown nicely when it comes into contact with heat.
A fiery hot red chilli pepper, sometimes used as a seasoning or flavouring.