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Vietnamese lemongrass eel

Eel has a similar flavour to a white-fleshed fish but with the fatty texture of salmon. It pairs well with sweet flavours like teriyaki or paired here with the brightness of lemongrass and fresh chilli.

  • serves

    4-6

  • prep

    10 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

15

minutes

difficulty

Easy

level

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Episode 6

episode Khanh Ong's Wild Food • 
cooking • 
43m
PG
episode Khanh Ong's Wild Food • 
cooking • 
43m
PG

Ingredients

  • 3 lemongrass stalks, bruised and finely chopped
  • 1 ½ tbsp vegetable oil
  • 1 Birdseye chili, finely chopped
  • 1 long red chili, finely chopped
  • 3 cloves garlic, crushed
  • 1 kg eel, chopped into bite-sized pieces
  • 1 tbsp caster sugar
  • 2 tbsp fish sauce
  • Vietnamese mint, to serve

Instructions

  1. Place a large frypan over medium-high heat and add lemongrass and oil. Cook for 2-3 minutes until fragrant.
  2. Add chili and garlic and cook for a further minute. Then add the eel and cook for about 3 minutes on each side.
  3. Add caster sugar and fish sauce and cook for a further 3 minutes, until sauce is reduced and sticky.
  4. Serve with Vietnamese mint on top.
 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Episode 6

Episode 6

episode Khanh Ong's Wild Food • 
cooking • 
43m
PG
episode Khanh Ong's Wild Food • 
cooking • 
43m
PG

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 28 November 2023 4:47pm
By Khanh Ong
Source: SBS



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