serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g eel, boned, skin on, cut into 5 cm pieces
- 60 ml (¼ cup) olive oil
- 125 ml (½ cup) coconut milk
- ½ tbsp palm sugar
- 30 ml fish sauce
- pinch of saffron threads
- 1 spring onion, sliced
- 8 pink peppercorns, crushed
Marinade
- 1 garlic clove, diced
- 1 lemongrass stalk, diced
- 2 French shallots, diced
- 3 cm piece fresh turmeric, sliced
- pinch of salt
- pinch of dried chili flakes
Marinating time 20 minutes
Instructions
To make the marinade, use a mortar and pestle to pound garlic, lemongrass, shallot, turmeric, salt and chilli flakes until a smooth paste forms.
Place eel, 1 tbsp olive oil and the marinade paste in a mixing bowl. Combine well and stand for 20 minutes, to marinate.
Heat a frying pan over medium-high and add remaining olive oil. Pan-fry eel, skin side down, for 2 minutes. Turn and cook for a further 1 minute. Remove from pan and set aside.
Add coconut milk, sugar, fish sauce and saffron to pan and simmer for 3 minutes or until sugar dissolves. Return eels to pan and simmer for 1 minute.
Transfer to a serving platter and garnish with spring onion and pink peppercorns. Serve.
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.
