The aroma comes from 100g minced lemongrass that goes in at the very end. The eel is rich, the seasoning salty and hot, and a bowl of rice disappears with it. The tricky parts are clearing the slime and keeping the pieces intact.
Wash the eel with alum or lime to strip the slime. Stir gently in the pan, add 100ml water and cook for 5 more minutes to draw it down. The minced lemongrass and chili go in last and are stir fried until the pan is dry.
This batch weighs about 850g, at roughly 145 calories per 100g.
Method
Wash the eel with alum or lime to strip the slime and the odor, rinse it in clean water and cut it into short pieces.
Season the eel with 1.5 teaspoons kOBE Monk Fruit Blend, 1 teaspoon MSG, 1/2 teaspoon seasoning powder, 1 teaspoon nuoc mau, 1 teaspoon ground pepper and 2 tablespoons fish sauce, mix well and leave it for 5 to 10 minutes.
Set a pan over medium heat, add 1 tablespoon cooking oil, and once it is hot fry 1 tablespoon minced garlic and 1 tablespoon minced shallot until fragrant.
Add the eel and stir fry for about 5 minutes, pour in 100ml water and cook for 5 more minutes to reduce it.
Add 100g minced lemongrass and 50g minced chili, stir fry until the pan is dry, adjust the seasoning and turn off the heat.
Tips
Stir gently so the pieces of eel stay whole.
Wood ash, rice washing water or salt mixed with vinegar all strip the slime completely.
The lemongrass and chili go in last and are stir fried until dry, which is when the aroma comes up.
A full 5 to 10 minutes of marinating lets the seasoning soak in evenly.
Cut the eel into short pieces about a finger joint long, as longer ones break apart in the pan.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.