Top 10 Eel Stir-Fry Dishes You Should Know About.

Ingredients:

• 250g eel (freshwater eel is recommended for better flavor)
• 200g garlic shoots
• 1 chili pepper, 1 piece of ginger, garlic cloves
• Seasonings: salt, sugar, stir-fry chili, white wine, soy sauce, monosodium glutamate (MSG)

Instructions:

• Rinse the eel with warm water and a pinch of salt to clean and remove any slime. Then wash it thoroughly with clean water.
• After cleaning, chop off the eel's head, slice the belly open to remove any blood, and cut the eel into bite-sized pieces.
• Peel the garlic shoots, wash them, and cut them into lengths matching the eel pieces.
• Slice the chili pepper into diagonal pieces.
• Peel the ginger, crush it, and chop the garlic into small pieces.
• Heat oil in a pan, add the eel along with a tablespoon of white wine, and stir-fry quickly. Add a tablespoon of fish sauce for richer flavor and aroma. Stir-fry until the eel is cooked through, then remove from the pan.
• In the same pan, add a little more oil and heat it up. Stir-fry the chili, garlic, and ginger until fragrant. Then add the garlic shoots and stir-fry quickly for about 1 minute. Add the cooked eel back into the pan along with half a tablespoon of salt, half a teaspoon of sugar, and a bit of soy sauce. Stir gently to avoid breaking the eel pieces.
• Continue stir-frying for another 2 minutes, then add a tablespoon of MSG, stir well, and turn off the heat. Serve hot and enjoy!

Ingredients:

• 200g Vermicelli noodles
• 500g Eel
• 500g Pork bones
• 200g Mustard greens
• 200g Bean sprouts
• 2 Carrots
• 10g Wood ear mushrooms
• 5 pieces Black fungus mushrooms
• 1 Egg
• 20g Fresh herbs
• 10g Basic seasonings

Instructions:

• Clean the eel, separating the meat from the bones, and set it aside to drain. Cut half of the eel into long strips (1-1.5 cm thick) for deep frying, and cut the other half into 6-7 cm pieces for stir-frying.
• To make the crispy eel: Coat the eel pieces with 50g of batter mix. Heat enough oil in the pan to submerge the eel, shake off excess batter, then fry the eel over medium heat until golden and crispy. Remove and drain on paper towels.
• To make the stir-fried eel: Heat a bit of oil in the pan, sauté 10g of minced onions, then add the eel and sliced wood ear mushrooms. Stir-fry on high heat for about 2 minutes until the eel releases its juices and becomes firm, then lower the heat and continue cooking for another 5-7 minutes until tender. Set aside.
• Soak the vermicelli noodles in water for 15 minutes until soft, then drain. Rehydrate the wood ear mushrooms and black fungus mushrooms in warm water for 15-20 minutes, then remove the stems, drain, and shred. Mix the noodles with 15ml of vegetable oil, 15ml of oyster sauce, and 1 egg to prevent clumping when stir-frying.
• Wash and cut the mustard greens into 6-7 cm pieces. Rinse and drain the bean sprouts. Peel and julienne the carrots into 6-7 cm strips. Chop the herbs.
• Heat some oil in the same pan used for frying the eel, stir-fry the carrots and mustard greens for 2 minutes until tender, then add the bean sprouts and stir-fry over high heat for another minute. Transfer the vegetables to a separate plate.
• Clean the pork bones, blanch them in boiling water for 2-3 minutes to remove any odor, then rinse and add both the pork bones and eel bones to a pot with about 4 bowls of water. Add roasted onions and halved wood ear mushrooms. Skim off any impurities. Season with 1 teaspoon of salt, 1 teaspoon of seasoning powder, and a pinch of MSG. Simmer for 30 minutes over low heat.
• Heat 15ml of vegetable oil in a pan, sauté the chopped green onions, then add the soaked vermicelli noodles and stir-fry until the noodles become firm. Add the stir-fried eel, crispy eel, mustard greens, bean sprouts, carrots, and herbs. Stir everything together. If the noodles clump together, add spoonfuls of the broth and gently loosen with chopsticks.
• The noodles should be evenly cooked, absorbing the seasonings without clumping or being greasy. The eel should be flavorful and crispy, and the vegetables should remain tender, not overcooked. Serve the stir-fried eel vermicelli with the broth and garnish with pepper and fresh herbs for a perfect dish.

Ingredients:

• 350g Fresh eel
• 5-6 Green bananas
• 1 piece Fresh turmeric or turmeric powder
• Betel leaves, perilla, Vietnamese coriander
• 1 Chili (optional for spiciness), satay sauce
• 2-3 Shallots or spring onions
• Sea salt
• Seasonings: Fish sauce, oyster sauce, seasoning powder, black pepper, MSG

Instructions:

• Place the eel in a bag with sea salt or in a bowl with a lid. The eel will soon release mucus and suffocate. Afterward, remove the eel and rub it with salt and lemon to clean off the slime, then wash thoroughly.
• Place the eel on a cutting board, make a long incision from head to tail to remove the spine, discard the head, and cut into 2-3 cm pieces. Repeat for the entire eel.
• Peel the bananas, removing the ends and cutting into 3 cm pieces. Soak in salted water for about 5 minutes to remove the bitterness, then rinse and change the water. Set aside.
• Wash the betel leaves, perilla, and Vietnamese coriander, then chop finely.
• Wash the chili and slice it diagonally.
• Peel and slice the shallots. If you have spring onions, they are the best choice, though they are more common in central and northern regions of Vietnam.
• Wash the turmeric root and pound it finely. Fresh turmeric will give a fragrant aroma but can leave stains and be hard to wash off, so using turmeric powder is a simpler alternative.
• Season the eel: After cleaning and cutting, marinate the eel with 1 teaspoon of fish sauce, 1/2 teaspoon of black pepper, and 1/2 teaspoon of turmeric powder. Let it sit for 15 minutes.
• Boil the bananas: Boil a pot of water, and once it's boiling, add the bananas and cook for about 3 minutes. Afterward, rinse them with cold water to remove any remaining bitterness and slime.
• Let the bananas drain thoroughly, then place them in a bowl and marinate with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of seasoning powder. Mix well to ensure the bananas absorb the flavor and turn a golden color.
• Heat 2 tablespoons of oil in a pan, sauté the shallots until fragrant. If you like it spicy, add satay sauce before the shallots to infuse the oil with flavor.
• Then, add the eel and stir-fry for about 1 minute. When the eel starts to cook, add the bananas and stir together. Season with oyster sauce, MSG, and a little fish sauce to enhance the aroma.
• Continue stir-frying until the eel and bananas are tender and flavorful, then add the herbs and chili. Stir-fry for an additional 15 seconds before removing from heat.
• Transfer the stir-fried eel and bananas to a plate, and sprinkle with some black pepper for an extra kick.

Ingredients:

• Wild eel: 400gr
• Shallots, garlic: ½ bulb each
• Long chili pepper: 1 piece
• Roasted peanuts: 300gr
• Vietnamese balm leaves
• Seasonings: Salt, seasoning powder, fish sauce, sugar, ground pepper, cooking oil, fresh lemon juice.

Preparation:

• Clean the wild eel by rubbing with salt and fresh lemon juice. The salt and lemon will help remove the sliminess and odor from the eel. Repeat the process of rubbing with salt and lemon until the eel is thoroughly cleaned. Rinse it well with clean water afterward.
• Use a sharp knife to remove the bones from the eel. Cut the eel meat into small cubes or pieces and set aside to drain the water.
• Marinate the eel: In a bowl, add some seasoning powder, fish sauce, sugar, and ground pepper to the eel. Mix well and let it marinate for at least 20 to 25 minutes. This will allow the eel to absorb the flavors, making it more flavorful when cooked.
• Peel the shallots and garlic, wash them, and chop finely.
• Wash the chili pepper, remove the seeds, and chop finely.
• Pick the Vietnamese balm leaves, discard the tough stems, wash thoroughly, and chop into small pieces.
• Crush the roasted peanuts lightly.
• Stir-fry the eel: Heat 3 tablespoons of cooking oil in a wok until hot. Add the shallots, garlic, and chopped chili, and sauté until fragrant. Then add the marinated eel and stir-fry evenly.
• Once the eel is cooked, adjust the seasoning to taste, add the Vietnamese balm leaves, and cook for about half a minute before turning off the heat.
• Finish by adding ground pepper and roasted peanuts to the dish. Stir well and serve hot.

Ingredients:

• 1 kg of eel
• 50 gr of glass noodles
• 50 gr of dried wood ear mushrooms
• 160 ml of coconut milk
• 2 tomatoes
• 10 gr of Vietnamese coriander
• 10 gr of cilantro
• 2 stalks of lemongrass
• 5 gr of garlic
• 2 bird's eye chilies
• 1 tsp of seasoning powder
• 1 tsp of fish sauce
• 1/2 tbsp of curry powder
• Seasoning (sugar, monosodium glutamate, salt)
• 2 tbsp of cooking oil

Preparation:

Prepare the ingredients

• For the eel, cut off the head, then remove the slimy skin using a knife, followed by rubbing some salt and rinsing it again.
• Next, cut the eel into bite-sized pieces, wash it with lemon juice, and rinse it clean before draining.
• Peel the lemongrass and chop the thicker part finely, then cut the thinner part into short pieces.
• Chop the garlic and chilies finely.
• Wash the tomatoes and cut them into wedges.
• Wash the coriander and cilantro, removing any wilted leaves and roots.
• Soak the glass noodles in warm water for 30 minutes, then cut them into shorter lengths.
• Soak the wood ear mushrooms in water for 30-45 minutes until soft, then rinse and slice them into strips.
• Marinate the eel:
• Place the eel in a bowl, add the seasoning powder, monosodium glutamate, salt, fish sauce, sugar, curry powder, and lemongrass pieces. Mix everything well and marinate for 30 minutes to let the flavors blend.
• Stir-fry the eel:
• Heat 200 ml of cooking oil in a pan. Once hot, add garlic, chilies, and lemongrass and sauté until fragrant. Then, add the marinated eel and stir-fry over high heat until the eel is cooked through and 80% done.
• Simmer the eel with coconut milk:
• Once the eel is nearly cooked, add 160 ml of coconut milk and simmer for 5 minutes on medium heat. Add the mushrooms, glass noodles, and tomato wedges, cooking for another 2 minutes before turning off the heat.
• Finally, stir in the cilantro and Vietnamese coriander, and serve. The dish should have a lovely coconut aroma with a fresh, herbal scent from the coriander and cilantro. The eel will be tender and sweet, and the coconut milk gives it a rich, savory flavor.

Ingredients

• 1 eel (about 300g)
• 2 tablespoons chopped lemongrass
• 1 sprig cilantro
• 3 tablespoons green onions
• 1/2 teaspoon turmeric powder (or fresh turmeric)
• 2 tablespoons white wine
• 2 teaspoons fish sauce
• 3 teaspoons cooking oil
• Common seasonings to taste

Preparation:

Prepare the eel

• After purchasing the eel, scrape off the mucus, remove the head and internal organs.
• Rinse the eel with 1 tablespoon of salt and 2 tablespoons of white wine. Rub the eel with this mixture for about 5 minutes, then rinse with clean water.
• Cut the eel into bite-sized pieces, approximately the size of two finger joints.

Marinate the eel

• Marinate the eel with 2 teaspoons of fish sauce, 1/5 teaspoon of MSG, 1/2 teaspoon sugar, 2 teaspoons of seasoning powder, and 1 teaspoon of cooking oil.
• For a more vibrant color and to remove the fishy odor, add 1/2 teaspoon of turmeric powder and 2 tablespoons of chopped green onions. Mix and marinate for 15 minutes.

Stir-fry the eel

• In a pan, heat 2 teaspoons of cooking oil, add 1 tablespoon of chopped green onions and fry until fragrant.
• When the onions are golden, add the marinated eel and stir-fry on medium heat. Once the eel becomes firm, add 100ml of water and cover the pan to cook for an additional 10 minutes.
• When the liquid has reduced and thickened, taste and adjust the seasoning as needed. Turn off the heat and plate the dish, garnishing with a sprig of cilantro.

Ingredients:

• 400g eel
• 500g betel leaves
• 1.5 teaspoons chopped shallots
• 1.5 teaspoons chopped garlic
• 2 tablespoons white wine
• 1/2 teaspoon turmeric powder
• 1 teaspoon fish sauce
• A pinch of salt, sugar, MSG, and ground pepper
• 1 tablespoon cooking oil

Preparation:

Prepare the eel:

• After purchasing the eel, scrape off the mucus, remove the head and internal organs. Use a knife to carefully remove the backbone to create fillets.
• Rinse the eel with 1 tablespoon of salt and 2 tablespoons of white wine. Rub the eel with this mixture for about 5 minutes, then rinse with clean water.
• Cut the eel fillets into bite-sized pieces and set aside for marinating.

Marinate the eel:

• After preparation, marinate the eel with 1 teaspoon of fish sauce, 1/4 teaspoon of MSG, 1/2 teaspoon of ground pepper, 1/2 teaspoon of sugar, 1/2 teaspoon of chopped garlic, and 1/2 teaspoon of chopped shallots. Mix well.
• For a more vibrant color, add 1/2 teaspoon of turmeric powder, mix again, and marinate for about 15 minutes.
• Wash the betel leaves, removing any damaged or old ones, and chop them finely.

Stir-fry the eel with betel leaves:

• In a pan, heat 1 tablespoon of cooking oil, add 1 teaspoon of chopped garlic and 1 teaspoon of chopped shallots, and fry until fragrant.
• When the garlic and shallots are golden, add the marinated eel and stir-fry on medium heat. Once the eel firms up, add 2 tablespoons of water and continue stirring.
• When the eel thickens with sauce, add the chopped betel leaves, stir-fry until they are fully cooked, adjust the seasoning to taste, then turn off the heat to complete the dish.

Ingredients:

• 500g eel
• 2 lemons
• 100g salt
• 3-4 stalks of lemongrass
• Chili
• Shallots, garlic
• Ginger
• Betel leaves
• Seasonings: fish sauce, ground pepper, five-spice powder, MSG, cooking oil

Preparation:

• Prepare the eel:
  • Place the live eel in a basket and submerge it in water. Rinse it one or two times to remove any sand, dirt, and mucus.
  • Cut the lemons in half and add 2 tablespoons of salt to the water. Let the eel sit for a few minutes to expel any slime and mucus.
  • Rinse the eel again with clean water and then dry it off with a towel or paper towels. Using a sharp knife, gut the eel and remove its internal organs.
  • Cut the eel into bite-sized pieces, about the size of two finger joints. Rinse once more with salted water and set aside to drain.
• Prepare other ingredients:
  • Peel and wash the shallots, garlic, ginger, lemongrass, and chili. Finely chop them, then divide into two portions.
  • Wash the betel leaves and slice them into thin strips.
• Marinate the eel:
  • Once the eel is dry, marinate it with five-spice powder, ground pepper, fish sauce, MSG, and one portion of chopped shallots, garlic, ginger, lemongrass, and chili. Mix well and let it marinate for 20 minutes.
• Cook the stir-fried eel with lemongrass and chili:
  • Heat 2 tablespoons of cooking oil in a pan. Add the remaining chopped shallots, garlic, lemongrass, and ginger, and sauté until fragrant.
  • Add the marinated eel to the pan, stirring well. Once the eel turns slightly opaque, add a bit of water. Let it simmer over low heat until the eel is fully cooked and the flavors have melded together.
  • When the eel is cooked and the sauce has nearly evaporated, add the sliced betel leaves and stir. Adjust the seasoning to taste and turn off the heat.
• Serve the dish on a plate and enjoy with hot rice for a wonderful meal.

Ingredients:

• 500g eel
• 100g bamboo shoots
• 1 small turmeric root
• 1 stalk of lemongrass
• 1 shallot
• Herbs: green onions, Vietnamese coriander, perilla, etc. (a small amount of each)
• Seasonings: cooking oil, pepper, salt, seasoning powder, MSG, chili paste

Instructions:

• Prepare the eel:
  • Place the eel in a container with salt and lemon juice, then toss it for about 5 minutes to remove the slime. Alternatively, you can rub the eel with wood ash or quicklime. Once the slime is gone, rinse the eel with clean water and gut it. If the eel is large, you can remove the bones. Cut it into bite-sized pieces.
• Prepare the bamboo shoots:
  • Wash the bamboo shoots and tear them into bite-sized pieces.
• Prepare the other ingredients:
  • Peel the turmeric, then crush it into a paste.
  • Finely chop the lemongrass and shallot.
  • Wash the herbs, then cut them into 1 cm lengths.
• Marinate the eel:
  • Place the eel in a large bowl. Add 1/2 teaspoon of pepper, 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of MSG, chopped lemongrass, turmeric paste, and mix well. Marinate for 30 minutes to allow the flavors to absorb.
• Cook the stir-fried eel with bamboo shoots:
  • Blanch the bamboo shoots in boiling water for a few minutes, then discard the water to remove toxins from the bamboo shoots.
  • In a pan, heat some oil and sauté the chopped shallot until fragrant. Then add the marinated eel and stir-fry for a few minutes until the eel is slightly cooked. Add the bamboo shoots and 1/3 teaspoon of chili paste, then stir-fry for a few more minutes.
  • Once the eel and bamboo shoots are cooked through, taste and adjust the seasonings. Add MSG and fresh herbs, then stir gently and turn off the heat.
• Serve the dish on a plate and enjoy your delicious, nutritious stir-fried eel with bamboo shoots!

Ingredients:

• 500g eel
• 1kg eggplant
• 200g shallots
• 150g betel leaves
• 1/2 chili pepper
• 3 stalks of spring onions
• 1 tablespoon turmeric powder
• 2 teaspoons chicken stock powder
• 1 tablespoon fish sauce
• 1 small bunch cilantro
• 3 tablespoons cooking oil
• Common seasonings to taste

Preparation:

• Clean the eel by removing its slime, organs, and head and tail. Wash thoroughly with salt water.
• Cut the eel lengthwise and then into 1-inch pieces.
• Wash and chop the spring onions and betel leaves.
• Peel and crush the shallots.
• Thinly slice the chili.
• Wash and cut the eggplant into thin slices. Soak in salted water for 10 minutes and drain well.
• Marinate the eel with 1 tablespoon of turmeric powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon MSG, 2 teaspoons sugar, 2 teaspoons chicken stock powder, 1/2 chili pepper, and 1 tablespoon oil. Mix well and let it rest for 30 minutes to absorb the flavors.
• Boil water with 1 teaspoon of salt, then cook the eggplant for 3-5 minutes until soft. Drain.
• Heat 2 tablespoons of oil in a pan, fry the crushed shallots until fragrant, then add the eel. Stir-fry on high heat until the eel is cooked through and golden.
• Add the eggplant along with 1 tablespoon of fish sauce. Stir-fry until the eggplant is fully cooked, then add spring onions and betel leaves. Adjust the seasoning to taste, then turn off the heat.
• Serve on a plate and garnish with cilantro.