Lemongrass Eel in Coconut Saffron Sauce
Lemongrass Eel in Coconut Saffron Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 391
- Total Fat
- 29
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 143
- Sodium
- 597
- Total: 1 hr
- Active: 40 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 391
- Total Fat
- 29
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 143
- Sodium
- 597
- Total: 1 hr
- Active: 40 min
Ingredients
Marinade:
2 shallots, diced
1 clove garlic, diced
1 lemongrass stem, diced
One 1-inch piece fresh turmeric, sliced
Pinch salt
Pinch dried chile flakes
1 tablespoon olive oil
1 pound eel, skin on, deboned and cut into 2-inch pieces
Sauce:
2 tablespoons olive oil
1/2 cup coconut milk
1 1/2 tablespoons Asian fish sauce
1/2 tablespoon palm sugar
Pinch saffron threads
1 spring onion, sliced
8 pink peppercorns, crushed
Directions
Special equipment:
a mortar and pestle- For the marinade: Place the shallots, garlic, lemongrass, turmeric, salt and chile flakes in a mortar and pound to a smooth paste. Transfer to a large mixing bowl and add the olive oil. Add the eel and stir to combine. Let marinate for 20 minutes.
- For the sauce: Remove the eel from the marinade. Heat a frying pan until hot and add the olive oil. Fry the eel, skin-side down, 2 minutes, then flip and fry 1 minute more. Remove the eel from the pan and set aside.
- Add the coconut milk, fish sauce, palm sugar and saffron to the pan and simmer until the sugar dissolves. Add the eel back to the pan and simmer for 1 minute more.
- Transfer to a serving platter and garnish with the spring onions and pink peppercorns.
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