0.0 – 0 reviews • Eel Recipes
| Level: |
Intermediate |
| Total: |
58 min |
| Prep: |
30 min |
| Inactive: |
20 min |
| Cook: |
8 min |
| Yield: |
4 servings |
Ingredients
- 1 3/4 ounces bean thread (glass) vermicelli
- 3 dried wood ear mushrooms
- 1/2 teaspoon hot Thai curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli flakes
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 onion, 1/2 diced, 1/2 cut into wedges
- 1 lemongrass stem, white part only, finely diced
- 14 ounces eel fillets, boned with skin on, cut into 1-inch pieces
- 3 tablespoons coconut milk
- 2 tablespoons roasted peanuts, crushed
- 1 bunch rice paddy herb, roughly sliced
- 1 bunch sawtooth coriander (cilantro), roughly sliced
- 2 bird’s eye chillies, finely diced
- Soy sauce, for dipping
Instructions
- Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
- Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons of water. Mix well and set aside.
- Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass and stir fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir fry for 2 minutes.
- Garnish with peanuts, rice paddy herb and sawtooth coriander. Serve with jasmine rice, and a bowl of diced chilli and soy sauce for dipping.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
414 |
| Total Fat |
25 g |
| Saturated Fat |
5 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
6 g |
| Sugar |
7 g |
| Protein |
24 g |
| Cholesterol |
125 mg |
| Sodium |
769 mg |