Top 20 Fantastic Eel Dishes Every Mom Should Know

Ingredients:

• 1 eel (about 400g)
• Pork belly: 200g
• Green banana blossom: 500g
• Green star fruit: 1
• Onion: 1
• Lime: 1
• Coriander: 2 branches
• Bean sprouts: 150g
• Dill: 4 branches
• Chili: 1
• Cooking oil: 100ml
• Tapioca starch: 2 tablespoons
• Vinegar: 2 tablespoons
• White sesame seeds
• Sesame rice paper
• Seasonings: salt, pepper, tasty fish sauce, sugar, garlic

Instructions:

• Step 1: Prepare the ingredients: Salt the eel slightly to remove the slime, wash it thoroughly with saltwater and a bit of vinegar. Clean the eel, remove the intestines, and cut it into 6 pieces. Boil a pot of water, then add the eel and boil until cooked. Remove and drain.
• Step 2: Slice the onion thinly. Peel and julienne the star fruit. Wash coriander, dill, and bean sprouts. Chop coriander and dill finely. Cut the chili into thin strips.
• Step 3: Peel the outer layers of the banana blossom, only using the young and thin part. Soak it in water with a bit of lime juice to prevent browning, then remove and drain.
• Step 4: Clean pork belly, boil until cooked, and let it cool. Then, slice it thinly.
• Step 5: After boiling the eel, let it cool, remove the meat from the bones. Roll the eel meat in tapioca starch.
• Step 6: Heat about 1/3 of the pan with oil, then fry the eel until golden. Remove the eel and let it cool.
• Step 7: Prepare the salad dressing with 1 tablespoon of sugar, 1 tablespoon of lime or vinegar, and 1/2 tablespoon of tasty fish sauce.
• Step 8: Shred the eel meat, mix with onion, star fruit, bean sprouts, banana blossom, dill, and coriander. Add the chili and the prepared salad dressing, mix well.
• Step 9: Place the eel salad on a plate, sprinkle with roasted sesame seeds, and add sliced chili. This dish is usually served with sesame rice paper.

Ingredients:

• Eel: 500g
• 1/4 can Wonderfarm coconut water
• Onion: 1
• Turmeric powder: 1 tablespoon
• Coriander, saw-leaf herb
• Roasted peanuts
• Chili: 1
• Fresh coconut water
• Salt, sugar, seasoning powder.

Instructions:

• Step 1: Clean the eel, remove blood, wash with salt, and cut into pieces. Clean coriander and saw-leaf herb, cut into pieces. Peel and cut the onion. Peel and finely chop garlic. Peel and thinly slice the onion.
• Step 2: Heat the pan with a little cooking oil, sauté garlic, and sliced onion. Add eel and stir-fry. Season with 1 teaspoon of turmeric powder, 1/2 small cup of fresh coconut water, 1/4 can of Wonderfarm coconut water, a bit of salt, seasoning powder, and sugar to taste.
• Step 3: Cook the eel until it is cooked, the broth thickens, then turn off the heat. Scoop the eel onto a deep plate, garnish with coriander, saw-leaf herb, sliced chili, and sprinkle peanuts on top.

Ingredients:

• Fresh eel: 1kg
• Bamboo tubes or fresh bamboo joints: 2 tubes
• Lemongrass: 5 stalks
• Turmeric powder: 70g
• Chili, spices, charcoal
• Vermicelli: 0.5kg

Instructions:

• Step 1: Clean the fresh eel thoroughly, rub with white salt to remove slime. Use a sharp knife to cut off the eel's head and gut it. Then cut the eel into 3-4 cm pieces.
• Step 2: Clean and finely chop the lemongrass. Secure one end of the bamboo tube, leaving the other end for stuffing the eel for grilling.
• Step 3: After cleaning the eel, place it in a bowl and marinate with turmeric, seasoning powder, pepper, salt, chopped lemongrass, a little chili, and a bit of sugar. Let the eel marinate for about 20 minutes to absorb the flavors.
• Step 4: Stuff the marinated eel into the bamboo tube and grill over charcoal. This grilled eel in bamboo tubes is rich, flavorful, with the distinctive aroma of lemongrass, turmeric, and the freshness of bamboo... When eating, use a knife to split the bamboo tube in half. Enjoy the grilled eel with vermicelli and dipping sauce.

Ingredients:

• Eel meat: 150g
• Green bananas: 2
• Tofu: 100g
• Pork belly: 50g
• Perilla leaves, betel leaves, green onions
• 1 chili
• Onion, garlic
• Seasonings: shrimp paste, turmeric water, vinegar, salt, seasoning powder, pepper, cooking oil.

Instructions:

• Step 1: Peel and cut green bananas into pieces, then soak in cold water. Blanch in boiling water, drain, and mix with 2 teaspoons of turmeric water. Finely chop onions and garlic. Cut tofu into square pieces and fry until golden. Clean the eel, cut into pieces, and marinate with turmeric water, chopped onions, garlic, sugar, pepper, and salt. Clean pork belly, slice into pieces, and marinate similar to eel. Clean betel leaves, perilla leaves, chili, and green onions, then finely chop.
• Step 2: Heat cooking oil and a bit of minced garlic in a pan, sauté until fragrant.
• Step 3: Add bananas, tofu, and pork belly. Season to taste with various spices.
• Step 4: Simmer the mixture for about 10 minutes. When the eel is tender, the sauce thickens, add green onions, chili, betel leaves, and perilla leaves, mix well, and turn off the heat.

Ingredients:

• Eel: 200g
• Onion: 1/2 bulb
• Spring onions: 3 stalks
• Coconut milk: 15ml
• Cooking oil: 2/3 tablespoon
• Lemongrass paste: 2 tablespoons
• Garlic paste: 1 tablespoon
• Chili powder: 1 teaspoon
• Pepper: 1 teaspoon
• Fish sauce: 2/3 tablespoon
• White sugar: 1/2 teaspoon
• Curry powder: 2 teaspoons
• White wine: 15 tablespoons

Instructions:

• Step 1: Clean the eel, removing the sliminess and odor. Rinse the eel with water, soak it in a bowl of water with 1 teaspoon of salt and 1/2 tablespoon of cooking wine. Soak for about 10 minutes, then use your hands to scrub the eel to remove all the sliminess. Rinse with water. Cut the eel into small sections, approximately one finger joint in size. Marinate the eel with 1 tablespoon of lemongrass paste, 1/2 tablespoon of garlic paste, 1/2 teaspoon of pepper, 1/3 tablespoon of fish sauce, 1/4 teaspoon of sugar, and 1 teaspoon of curry powder for about 20 minutes to absorb the flavors.
• Step 2: Heat 2/3 tablespoon of cooking oil in a pan, add the remaining garlic and lemongrass to the hot oil, stir well until fragrant. When the garlic and lemongrass turn golden and have a fragrant smell, add the eel and stir well. Stir-fry for about 2 - 3 minutes until the eel firms up.
• Step 3: Mix 15ml of coconut milk with 1 tablespoon of water and add it to the pan. Add fish sauce, sugar, curry powder, chili powder, and the remaining pepper to the pan. Stir well and cover with a lid (at this point, you can adjust the seasoning to your taste, ensuring a balance of salty, sweet, and spicy flavors). Simmer the mixture for about 15 minutes until the eel absorbs the flavors and the sauce thickens.
• Step 4: Finally, add sliced onions and chopped coriander to the pan, stir well for about 1 - 2 minutes. Lastly, add spring onions and stir for another 2 minutes, then turn off the heat. Serve hot with rice.

Ingredients:

• Eel: 200g
• Sweet potatoes: 300g
• Spicy chili: 2 pieces
• Lemongrass paste, garlic paste
• Rice paddy herb, coriander
• Pepper, sugar, fish sauce
• Peanut oil, cooking oil
• Seasoning powder

Instructions:

• Step 1: Clean the eel, removing the sliminess with ginger water, and cut it into 3 cm long pieces. Marinate the eel with 1 tablespoon of seasoning powder, 2 tablespoons of fish sauce, a bit of ground pepper, and 2 tablespoons of peanut oil for about 20 minutes.
• Step 2: Peel and wash the sweet potatoes, cut them into bite-sized pieces. Fry the sweet potatoes in hot oil for a quick pre-cook.
• Step 3: Pound the spicy chili. Wash and finely chop the rice paddy herb and coriander.
• Step 4: Next, sauté the lemongrass and garlic until fragrant. Add the eel, and when the eel firms up, add the sweet potatoes, spicy chili, and a bit of hot water for stewing. Season with 1/2 small spoon of seasoning powder and a small spoon of sugar. Simmer over low heat. When the liquid is almost gone, adjust the seasoning and turn off the heat.

Ingredients:

• Eel: 300g
• Banana blossoms: 200g
• Starfruit: 3 pieces
• Ripe red tomatoes: 2 pieces
• Ripe pineapples: 1/4 piece
• Minced garlic: 1 stalk
• Chopped garlic and shallots: 1 stalk
• Vermicelli: 800g
• Rau om, coriander, chili
• Broth: 1.5L
• Sugar, salt, fish sauce, cooking oil
• Rice vinegar with mother-of-pearl
• Lisa rice vinegar with mother-of-pearl
• MSG.

Instructions:

• Step 1: Clean the eel, cut into 6cm pieces, marinate with salt, and 1/2 tablespoon of MSG, then let it absorb. Rinse the banana blossoms thoroughly and drain. Crush the starfruit. Cut the pineapple into fan-shaped slices. Cut the rau om, coriander. Crush the chili.
• Step 2: Sauté minced garlic and chopped garlic and shallots in cooking oil until fragrant. Add the eel and sauté briefly, then transfer it out.
• Step 3: Boil the broth with crushed starfruit until the starfruit is cooked, then add tomatoes, pineapple, and chili.
• Step 4: Add sugar, Aji-ngon seasoning, salt, Aji-no-moto MSG, rice vinegar. Adjust the taste with fish sauce and turn off the heat.

Ingredients:

• Eel meat: 200g
• Coconut milk
• 1 onion
• Roasted peanuts: 50g
• Rice vermicelli, wood ear mushrooms
• Chilies, lemongrass, basil, coriander
• Seasonings: shallots, garlic, salt, pepper, sugar, curry powder, cooking oil, MSG.

Instructions:

• Step 1: Dissolve 1 tablespoon of curry powder in a cup of water. Finely chop shallots, garlic, lemongrass, and chilies. Clean the eel, cut into 3cm pieces, marinate with MSG, sugar, salt, pepper, chopped chilies, chopped lemongrass, and curry water. Soak wood ear mushrooms in warm water, then slice into thin strips. Wash basil and cut into pieces. Soak rice vermicelli until soft, then cut into long pieces. Peel and crush the roasted peanuts.
• Step 2: Heat oil in a pot, sauté shallots and garlic until fragrant.
• Step 3: Add eel to stir-fry until the meat firms up, then add wood ear mushrooms, rice vermicelli, onions, and coconut milk. Mix everything, season to taste, and turn off the heat.

Ingredients:

• Eel: 500g
• Ground pork: 100g
• Shiitake mushrooms: 50g
• Lemongrass: 2 stalks
• Turmeric powder: 1 teaspoon
• Purple onions: 2 bulbs
• Green onions: 3 stalks
• Tomatoes: 2 fruits
• Chilies: 2 fruits
• Cilantro: 30g
• Cooking oil: 1 cup
• Fish sauce: 2 tablespoons
• MSG: 1 tablespoon
• Pepper: 1/2 teaspoon

Instructions:

• Step 1: Peel and finely chop lemongrass. Clean chilies, peel purple onions, and chop them finely. Wash tomatoes and cut them into small pieces.
• Step 2: Soak shiitake mushrooms until soft, then wash and chop them finely.
• Step 3: Clean the eel, remove the bones, and marinate it with lemongrass, chilies, turmeric powder, 1 tablespoon of MSG. Let it marinate for about 30 minutes.
• Step 4: Mix ground pork with shiitake mushrooms, half of the chopped purple onions, 1 tablespoon of fish sauce, and pepper.
• Step 5: Spread the eel on the cutting board, place the meat on it and roll it. If the eel is too long, use a knife to cut it. Tie the rolled eel with blanched green onions.
• Step 6: Heat cooking oil in a pan, briefly fry the eel and then remove it to drain the excess oil.
• Step 7: Place the eel in a pot, add 1 tablespoon of fish sauce. When the liquid is reduced, add cilantro and turn off the heat.
• Step 8: Serve the rolled eel with pork on a plate or bowl, enjoy it hot with rice or noodles.

Ingredients:

• Eel meat: 500g
• 1 tablespoon minced lemongrass
• 1 teaspoon curry powder
• 1/2 teaspoon five-spice powder; 1 tablespoon fish sauce; 1/2 teaspoon sugar; 1/2 teaspoon seasoning powder; 1/2 teaspoon pepper
• 2 cloves garlic, minced, betel leaves washed and dried, roasted peanuts
• Fresh vermicelli: 500g

Instructions:

• Step 1: Clean and bone the eel. Mince or grind finely. Put the eel meat in a bowl with all the above spices, mix well, and let it marinate for 20 minutes.
• Step 2: Spread betel leaves on a plate, with the vein side up, add a little eel meat, roll it into a round shape, and secure it to prevent it from coming apart.
• Step 3: Heat a pan, add some oil, when the oil is slightly hot, fry the betel leaf-wrapped eel meat with low heat. Ensure the meat is cooked evenly and the betel leaves have a beautiful green color.
• Step 4: Put some fresh vermicelli on a plate, place the grilled eel and betel leaf rolls on top, sprinkle crushed peanuts and scallion oil. Decorate with lettuce, pickles, and various herbs, then enjoy the eel noodle bowl!

Ingredients:

• Eel meat: 250g
• Minced pork: 500g
• Pork belly: 100g
• 1 piece of galangal
• Seasonings: turmeric powder, shrimp paste, seasoning powder, pepper, sugar, cooking oil, shallots
• Betel leaves, scallions, basil, cat mushrooms, chili

Instructions:

• Step 1: Slice the pork belly thinly. Wash and chop basil leaves and betel leaves. Mince shallots. Squeeze the galangal to extract the juice and mix half a teaspoon of turmeric powder with the remaining minced galangal. Clean the eel, then divide it into two parts: one part cut into pieces about 5 to 6 cm long, the other part only takes the meat, discard the bones. Marinate the eel slices and pork belly with minced galangal, galangal juice, shrimp paste. Soak cat mushrooms in water until they expand, then cut them into small pieces. Mix minced pork with cat mushrooms, shallots, seasoning powder, pepper, and sugar. Next, form the pork mixture into round balls corresponding to the number of eel pieces, stuff each ball into the middle of an eel slice, wrap it with betel leaves, and tie it with scallions to form eel rolls.
• Step 2: Prepare a pan of oil. Fry the eel rolls until golden brown, then remove and set aside on a plate.
• Step 3: Use the eel bones to simmer for a flavorful broth.
• Step 4: Stir-fry the pork belly and eel in a pan until they become firm.
• Step 5: Prepare a pot, add the eel bone broth, pork belly, and eel mixture, bring to a boil, then simmer over low heat. Add the eel rolls, season with shrimp paste, sugar, galangal, half a teaspoon of turmeric powder. Simmer until the broth thickens.
• Step 6: Turn off the heat, add chopped basil, betel leaves. This dish can be served with rice or noodles.

Ingredients:

• Eel
• Wheat flour
• Ginger, finely chopped shallots
• Salt, Vinegar
• 2 teaspoons of rice wine
• 2 teaspoons of sugar
• 1 teaspoon of soy sauce
• 1/2 teaspoon of sesame oil

Instructions:

• Step 1: Boil water and add a pinch of salt and vinegar.
• Step 2: Once the water starts boiling, gently add the eel and simmer for about 3 minutes until the eel meat becomes tender. Remove and drain.
• Step 3: Remove bones and slice the eel meat into small, long pieces.
• Step 4: After the eel is drained and dry, coat it evenly with wheat flour.
• Step 5: Heat a pan and add cooking oil. When the oil is hot, fry the eel pieces.
• Step 6: Increase the heat and fry the eel until golden brown. Remove from the pan.
• Step 7: Mix rice wine, sugar, soy sauce, and sesame oil in a bowl.
• Step 8: Heat the pan, add some oil, and sauté ginger until fragrant. Pour the mixed liquid of rice wine, sugar, soy sauce, and sesame oil into the pan.
• Step 9: Add the fried eel to the pan, stir well to let the seasoning soak into each eel piece.
• Step 10: Finally, plate the dish and garnish. Now, it's ready to be enjoyed!

Ingredients:

• Dry noodles: 100g
• Dried eel: 100g
• 1 stalk of green onions

Instructions:

• Step 1: Boil water in a pot. Add dry noodles, stir, and then remove to soak in cold water.
• Step 2: Bring a pot to heat, add a bowl of pork bone broth, season to taste. When the broth boils, add the noodles, sprinkle with green onions, gently stir, and remove. Transfer the noodle soup to a bowl with dried eel. Now you have a delicious eel noodle bowl for breakfast!

Ingredients:

• Purple eggplant: 200g
• Pork belly: 100g
• Broth: 500ml
• Eel (cleaned): 250g
• Tofu: 1 piece
• Coriander powder: 1/2 teaspoon
• Cornstarch: 1 teaspoon
• Ginger, lemongrass, chili, turmeric
• A bit of white wine, pepper wine
• Green onions, basil, betel leaves, wild betel leaves.

Instructions:

• Step 1: Fillet and cut the eel into bite-sized pieces. Marinate with a bit of wine and coriander powder until well absorbed. Season with a bit of broth cubes, MSG, sesame oil, and pepper wine. Cut the purple eggplant, marinate with turmeric water and broth cubes for 2 minutes, then roll in cornstarch. Remove the skin from the pork belly, cut into thin slices, blanch in turmeric and salt water to absorb the seasoning. Fry until the pork belly pieces are dry and firm, not greasy. Cut the tofu into thin slices, fry until golden brown. Clean and chop green onions, basil, and betel leaves.
• Step 2: Lay the eel flat, roll the pork belly inside, tie with fresh betel rope, and fry until golden brown. Put broth in a pot, add a bit of lemongrass, ginger, chili, then add the eel. Stew for about 10 minutes, add tofu, purple eggplant, and more cornstarch for thickness. Add basil, betel leaves cut into strands. Serve with vermicelli or hot rice.

Ingredients:

• Eel: 400gr
• 2 stalks of peppermint (sliced lengthwise)
• Culantro, saw-leaf herb
• 2 squeezed tamarinds
• Chili, fish sauce
• Sugar, cooking oil
• 1 tablespoon finely chopped lemongrass
• 1 tablespoon minced garlic
• Seasoning powder or granules if desired.

Instructions:

• Step 1: Clean the eel, remove the guts, do not wash to keep the eel sweet and not fishy. Cut the eel into 5cm-long pieces, marinate with pepper and fish sauce, leave it in the refrigerator for 30 minutes for the eel to absorb the flavor and stay fresh.
• Step 2: Peppermint cut into short pieces, remove the core, slice diagonally about 5mm. Wash and finely chop culantro, saw-leaf herb. Knead tamarind with 2/3 cup of hot water to extract tamarind juice, strain out the seeds. Rinse chili, slice diagonally.
• Step 3: Sauté 2 tablespoons of cooking oil with minced garlic and half of the lemongrass until fragrant.
• Step 4: Place a pot on the stove, boil 1.5 liters of water, add tamarind water, fish sauce, sugar.
• Step 5: Season to taste with a balance of sweetness and sourness, add the eel and cook until done. Season again to taste, add culantro, saw-leaf herb, garlic, and lemongrass, mix well, sprinkle sliced chili on top.

Ingredients:

• Eel: 400gr
• 1 cup fresh coconut water
• Lemongrass paste, bird's eye chili, chili powder
• Seasonings: Sugar, pepper, broth mix, fish sauce, food coloring, cooking oil, sesame oil

Instructions:

• Step 1: Clean the eel, cut into pieces about 3 cm long. Marinate the eel with sugar, food coloring, salt, cooking oil, let it marinate for about 20 minutes for the eel to absorb the flavors.
• Step 2: Peel and crush garlic and shallots. Heat a pan with a little cooking oil, add the eel and stir-fry until firm.
• Step 3: Add 3 crushed bird's eye chili, lemongrass paste, and the eel from step 2 into a clay pot. Pour 1 cup of fresh coconut water, simmer over low heat until the liquid in the pot evaporates. Adjust the seasoning to taste. When the liquid in the pot thickens, it's ready.

Ingredients:

• Eel: 300g
• Ginger: 1 large piece
• Bird's eye chili: 1 fruit
• Green onions: 2 stalks
• Shallots: 1 bulb
• Cooking oil, fish sauce
• Sugar, broth mix
• Water, vinegar, salt, black pepper.

Instructions:

• Step 1: Peel and slice the ginger. Remove the seeds from the bird's eye chili and slice. Clean and chop the green onions. Peel and finely chop the shallots.
• Step 2: Clean the eel, soak in vinegar and salt to remove the slime. Then rinse and drain, cut into pieces about 4cm long. Marinate the eel with a little salt, 1/2 teaspoon pepper, 1 teaspoon broth mix, 1 teaspoon sugar, and some chopped shallots for 15 minutes to let the eel absorb the flavors.
• Step 3: Stir-fry the ginger and chili briefly. Put the eel into a clay pot, add 2 tablespoons of water, 1 small bowl of water, 3 tablespoons of fish sauce, and simmer over low heat until the liquid thickens. Adjust the seasoning to taste.
• Step 4: Finally, sprinkle green onions and a little black pepper, and your braised eel with ginger is ready.

Ingredients:

• Eel: 500g
• Chicken (or pork) bones: 300g
• Pork sausage: 50g
• Shiitake mushrooms: 5g
• Wood ear mushrooms: 5g
• Fresh lotus seeds: 30g
• Chicken egg: 1
• Cooking oil: 50ml
• Dried shallots: 1 bulb
• Rice flour
• Ginger: 1 small piece
• Cilantro, basil
• Seasonings: salt, ground pepper, broth mix, fish sauce.

Instructions:

• Step 1: Choose medium-sized eels (about 100g each). Place the eels in a large pot, quickly add salt or vinegar, cover, and shake. Put a heavy object on top, let it sit for 10 - 15 minutes for the eels to excrete slime. Pour the eels out, wash them thoroughly, and use bamboo or a knife to remove all slime. Rinse again with clean water. Let it dry or pat dry with a clean cloth.
• Step 2: Boil water with smashed ginger. Steam the eels until cooked, then remove and take the meat, tearing it into bite-sized pieces. Marinate the eel with a little salt, 1/2 teaspoon pepper, 1 teaspoon broth mix, 1 teaspoon sugar, and some chopped dried shallots for 15 minutes to let the eel absorb the flavors.
• Step 3: Clean the chicken bones, blanch in boiling water. Boil the lotus seeds until tender. Soak and slice wood ear mushrooms. Rinse and finely chop cilantro and basil. Slice the sausage thinly, or use Chinese sausage. Peel and crush dried shallots. Beat the egg in a bowl, beat well. Mix rice flour or tapioca flour with water in a bowl.
• Step 4: Heat a pan, add cooking oil, sauté dried shallots until fragrant. Pour the prepared broth into the pan, bring to a boil, season to taste. Add wood ear mushrooms, shiitake mushrooms, sausage, and eel. When the soup boils, add the flour mixture slowly until the soup reaches the desired thickness, not too thin or too thick.
• Step 5: Add lotus seeds to small bowls, ladle the soup on top, sprinkle with pepper, and herbs. Enjoy it hot.

Ingredients:

• Freshwater eel: 500g
• White rice: 200g
• Sticky rice: a small handful
• Seasonings: Seasoning powder, cooking oil, salt, vinegar, shallots…

Instructions:

• Step 1: Place the eel in a large pot, add a handful of salt or half a bowl of vinegar, cover tightly to allow the eel to excrete slime.
• Step 2: Remove the eel, clean off all the slime, then steam until fully cooked (do not gut; gutting will make the eel lose blood and flavor). Place the eel on a plate, let it cool, then separate the meat and bones.
• Step 3: Marinate the eel meat with some seasonings: seasoning powder, fish sauce, pepper, etc. Let it sit for a while to absorb the flavors. Heat cooking oil in a pan, sauté chopped shallots until fragrant, then stir-fry the eel until cooked.
• Step 4: For the eel bones, simmer to make broth or crush them, strain (similar to crab broth), and use the broth to cook porridge.
• Step 5: Combine white rice, sticky rice, and eel broth in a pot, cook until it becomes porridge. When the porridge is smooth, add the stir-fried eel, stir gently. Finally, sprinkle with pepper and chopped green onions. Serve hot.