Vietnamese · Dinner
Grilled Eel with Turmeric
Freshwater eel fillet marinated in turmeric, garlic and fish sauce, then grilled over charcoal until the skin blisters and the flesh flakes. Served with rice vermicelli, fresh herbs and a chili-lime dipping sauce, this Vietnamese street-food grill balances earthy turmeric, char and pungent fish sauce against bright acidity.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
478Calories
33.6gProtein
17.8gFat
48.2gCarbs
11.4gSugar
3.1gFiber
2210mgSodium
156mgChol
3.9gSat Fat
680mgPotassium
95mgCalcium
2.8mgIron
3.6mcgVitamin B12
22mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the eel fillet dry and cut into 2–3 pieces; score the skin lightly so the marinade penetrates.
2
Marinate
Combine turmeric, garlic, fish sauce, sugar and lemongrass in a small bowl. Rub the paste into the eel and chill for 30 minutes.
3
Soak
Cover the rice vermicelli with hot water for 5 minutes until soft, then drain and cool.
4
Grill
Brush eel with oil and grill over medium-high charcoal heat for 4–5 minutes per side until skin blisters and flesh flakes easily.
5
Plate
Arrange vermicelli on a plate, top with grilled eel, scatter mint and cilantro, add lime wedge. Serve dipping sauce separately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eel fillet, cleaned and cut into 2–3 pieces
- 2 tsp2 tsp ground turmeric
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 22 stalk lemongrass, bottom third only
- 2 tsp2 tsp vegetable-oil
- 44 scallions
- 3.6 oz100g rice vermicelli, cooked
- a small handful mint leaves
- a small handful cilantro leaves
- 11 lime, cut into a wedge
- 22 small red chili
- 2 tbsp2 tbsp lime-juice
- 2 tsp2 tsp sugar-white, for the dipping sauce
- 2 tbsp2 tbsp fish-sauce, for the dipping sauce
- 4 tbsp4 tbsp water, for the dipping sauce
