Vietnamese · Dinner
Crispy Fried Eel with Lemongrass
Freshwater eel is cut into strips, marinated in lemongrass, garlic and fish sauce, then dusted in rice flour and shallow-fried until the skin turns crackling and amber. Served hot with a lime-chili dipping sauce, fresh cilantro and a scatter of fried shallots over jasmine rice.
$8
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.7gProtein
28.9gFat
54.3gCarbs
6.8gSugar
2.1gFiber
1180mgSodium
95mgChol
4.9gSat Fat
480mgPotassium
55mgCalcium
2.6mgIron
2.8mcgVitamin B12
14mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat eel strips dry, then toss with finely minced lemongrass, minced garlic, fish sauce, sugar and turmeric until evenly coated.
2
Marinate
Cover and let the eel sit at room temperature for 30 minutes.
3
Dredge
Toss the marinated eel strips in rice flour until each piece is coated, shaking off any excess.
4
Fry
Heat vegetable oil in a small skillet over medium-high heat until a pinch of flour sizzles, then fry eel for 4 to 5 minutes, turning once, until amber and crackling.
5
Plate
Spoon jasmine rice onto a plate, arrange crispy eel alongside, scatter with fried shallots and sliced chili and cilantro, serve with lime juice mixed with salt as dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g freshwater eel, cleaned and cut into strips
- 22 stalk lemongrass
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1/2 cup60g rice flour
- 22 fresh red chili
- 2 tsp2 tsp sugar
- 1 tsp1 tsp turmeric, ground
- 1/2 cup120ml vegetable oil, for shallow-frying
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fried shallots
- a small handful of cilantro leaves
- 1 1/2 cup270g jasmine rice, cooked
- 2 pinch2 pinch salt
