Top 9 Best Braised Eel Recipes Every Homemaker Should Know

Ingredients:

• Eel: 300g
• Fresh coconut water: 1 cup
• Bird’s eye chili, chili powder, minced lemongrass
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1/3 teaspoon salt
• 1 tablespoon annatto oil
• 1 tablespoon caramelized sauce
• Pinch of pepper and seasoning powder

Instructions:

Prepare the ingredients

• Clean the eel and cut into 2 cm pieces.
• Marinate eel with 1 tablespoon sugar, 2 tablespoons fish sauce, 1/3 teaspoon salt, 1 tablespoon annatto oil, 1 tablespoon caramelized sauce, a pinch of pepper, and seasoning powder.
• Chop lemongrass finely. Rinse the chilies and let them dry.

Cooking steps

• Heat a little oil in a pan, sauté lemongrass and chili powder until fragrant. Add the eel and stir-fry until the eel’s meat becomes slightly firm and aromatic.
• Transfer the eel into a clay pot, add 1 cup of coconut water and a few small chilies. Bring it to a boil, then lower the heat.
• Simmer until the coconut water is absorbed into the eel, and the sauce thickens or reduces by half (adjust to your preference). Sprinkle a bit of pepper and turn off the heat.

Ingredients:

• Eel: 300g
• Ginger: 1 large piece
• Chili pepper: 1 large
• Spring onions: 2 stalks
• Shallots: 1 bulb
• Seasonings: Cooking oil, caramelized sauce, sugar, seasoning powder, fish sauce, salt, vinegar, pepper.

Instructions:

Prepare the ingredients:

• Peel the ginger and slice it into thin strips.
• Remove seeds from the chili and slice it into rounds.
• Wash the spring onions, cut into small pieces, and shred them.
• Peel and finely chop the shallot.
• Clean the eel thoroughly with salt and vinegar, then rinse and pat dry. Cut the eel into 4 cm pieces, and marinate with a pinch of salt, pepper, seasoning powder, sugar, and shallots. Let it sit for 10-15 minutes.

Cooking steps:

• Heat a little oil in a pan, sauté the ginger and chili, then add the eel. Add caramelized sauce, a cup of water, and a little fish sauce. Let it simmer.

Final result:

• Keep simmering on low heat until the sauce thickens. Taste and adjust the seasoning to suit your preference. Once the eel is cooked, sprinkle a little pepper and spring onion. Turn off the heat, plate the eel, and garnish.

Ingredients:

• Eel: 500g
• Fresh lemon
• Garlic
• Turmeric powder
• Spring onions, chili peppers
• Seasonings: Seasoning powder, sugar, salt, fish sauce, cooking oil, ground pepper

Instructions:

Prepare the eel and other ingredients:

• After buying live eel, place them in a large basin. Boil water and pour it into the basin with the eels. The hot water will cause the eels to wriggle and shed some of their slime.
• Use fresh lemon and salt to scrub the eel’s body thoroughly to remove the slimy texture. Cut open the belly, rinse it several times to ensure it’s clean, and then chop the eel into bite-sized pieces. Let the eel drain or pat it dry with a clean cloth.
• Peel and chop the garlic finely.
• Wash and finely chop the spring onions.
• Wash and slice the chili peppers, removing the seeds.

Marinate the eel:

• For braised eel with turmeric, marinate the eel with 2 tablespoons fish sauce, 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon seasoning powder, and 1 tablespoon turmeric powder.
• Mix well with chopsticks so the eel absorbs the seasonings. Let it marinate for about 15-20 minutes.

Cook the eel:

• Heat some cooking oil in a large pan, about 2-3 tablespoons. Once the oil is hot, sauté the garlic until fragrant, then add the marinated eel and stir well.
• When the eel’s meat firms up, add water to cover the eel and let it simmer over medium heat until the sauce thickens. Be careful not to let it cook too long until the sauce becomes too thick like other braised dishes.
• During the cooking process, check for any foam forming on the surface and skim it off to improve the dish’s flavor.
• Once the eel is almost done, taste the dish and adjust the seasoning. Then, add freshly ground pepper, chopped spring onions, and sliced chili before turning off the heat.

Serve and enjoy:

• Once cooked, serve the braised eel with turmeric in a bowl. It’s perfect with hot rice or noodles.

Ingredients:

• Eel: 300g
• Japanese-style eggplant: 150g
• Fresh turmeric slices: 1 tablespoon
• Perilla leaves: 20g
• Minced garlic and shallots: 1 tablespoon
• Fresh turmeric juice: 2 tablespoons
• Minced lemongrass and chili: 1 tablespoon
• Tamarind juice: 2 tablespoons
• Seasonings: Cooking oil, sugar, fish sauce, water
• Seasoning powder

Instructions:

Preparing the eel:

• Wash the eel with rice vinegar to remove blood and fishy odor. Make two cuts on the body to help it absorb the seasonings. Marinate the eel with 1 tablespoon seasoning powder, 1 tablespoon sugar, and 2 tablespoons fresh turmeric juice. Let it sit for 10 minutes.

Cooking the eel:

• Heat 2 tablespoons of cooking oil, then sauté the garlic, shallots, and minced lemongrass with chili until fragrant.
• Add the marinated eel and stir-fry until lightly browned. Add 2 tablespoons of tamarind juice, sliced turmeric, and enough hot water to cover the eel.
• When the water begins to simmer, add the eggplant cut into 4 cm pieces. Braise on low heat until the eel and eggplant are tender, then stir in 1 tablespoon of fish sauce.
• Add shredded perilla leaves and let them absorb the flavors before turning off the heat.
• Serve the dish garnished with chili and enjoy with steamed rice or noodles.

Ingredients:

• Eel: 500g
• Soy sauce
• Green onions: 3 stalks
• Shallots: 1 bulb
• Garlic: 1 bulb
• Fresh chili: 1 (optional, to taste)
• White wine
• Salt: 3g
• Cooking oil: 2 tablespoons

Instructions:

Preparing the eel:

• Place the eel in a plastic bag, add a bit of salt, seal it, then shake and massage it for about 2 minutes to remove the sliminess.
• Wash the eel with lemon juice to remove the remaining slime, then rinse under clean water. Alternatively, you can use rice water or lemon juice to clean the eel.
• After cleaning, remove the internal organs, cut the eel into pieces, and make a few shallow cuts on each piece.
• Marinate the eel with cooking wine and 15ml soy sauce for 10 minutes.

Cooking the eel:

• Heat oil in a pot, sauté garlic and shallots until fragrant. Add the eel and stir-fry until it's partially cooked. Then add soy sauce and chili, and braise for about 20 minutes to allow the eel to soak in the flavors.
• Let the liquid reduce. Finally, add a bit of MSG, chopped green onions, adjust the seasoning to taste, and turn off the heat. The braised eel with soy sauce is now ready.
• The dish will have a light golden color, with the sweet, rich flavor of eel complemented by the distinctive aroma of soy sauce. However, it is a bit salty, so it pairs best with steamed rice for a balanced meal.
• Tip: To achieve a delicious braised eel with soy sauce, choose fresh, plump eels that are about the size of your thumb or larger.

Ingredients:

• 350g (1-2 eels)
• 300ml Coconut water
• 200g Daikon radish
• 30g Ramps
• 2 small chilies
• 1 horn chili
• ½ tablespoon minced garlic
• ½ tablespoon minced shallots
• 5-6 leaves of Vietnamese coriander
• Seasonings: Sugar, salt, MSG, pepper, cooking oil, annatto oil, fish sauce, caramel sauce

Preparation:

• Rinse the eel with water and salt to remove the slime, then wash thoroughly with clean water.
• Make shallow cuts along the eel's back to help it absorb the marinade. Cut the eel into pieces, each about the size of a finger.
• Wash and peel the daikon radish, then cut it into small pieces, about 2 finger lengths.
• Crush the ramps and the small chilies, then slice the horn chili in half, remove the seeds, and cut it diagonally into even slices.
• Wash and chop the Vietnamese coriander into small pieces.

Marinating the eel:

• Heat a pan over high heat, add 3 tablespoons of cooking oil.
• Once the oil is hot, sauté the ramps until fragrant, then add minced shallots, garlic, water, MSG, pepper, seasoning powder, fish sauce, sugar, caramel sauce, and annatto oil. Stir well.
• Mix the marinade with the eel, and let it marinate for 5-15 minutes.

Cooking the eel:

• Add the marinated eel to the pan, stir for a few minutes until the eel firms up.
• Once the eel firms up, add the coconut water, small chilies, and daikon radish, and braise on medium heat.
• Braise until the sauce thickens, then remove from heat and serve the eel on a plate.
• For decoration, drizzle some of the sauce over the eel and garnish with Vietnamese coriander and a few slices of horn chili.

Ingredients:

• 1 kg Fresh eel
• 1 Onion
• 2 Shallots
• 2 Garlic cloves
• 2 Horn chilies
• 1 Large ginger root
• Spring onions
• Seasonings: Cooking oil, butter, fish sauce, seasoning powder, salt, granulated sugar

Preparation of Eel:

• When purchasing fresh eel, it needs to be thoroughly cleaned. Unlike fish or shrimp, eel has a slippery, slimy coating that must be removed properly. Boil water, then immerse the eel to allow it to shake off its slime. Next, rub the eel with salt and wash it again with clean water. Open the belly, remove the internal organs, and rinse thoroughly.

Marinating the Eel:

• Once cleaned, allow the eel to dry. Cut it into pieces, then season with fish sauce, sugar, and seasoning powder. Toss the eel to ensure even distribution of the marinade, and let it sit for 30 minutes.

Preparing the Other Ingredients:

• Peel and wash the onion, then slice it into wedges and cut them into rectangular pieces.
• Peel and finely chop the shallots and garlic.
• Peel and wash the ginger, then julienne it into thin strips.
• Wash the horn chilies, remove the seeds, and finely chop them.
• Wash the spring onions, chop them into small pieces, and set them aside.

Sautéing the Eel:

• Heat a medium-sized pan over high heat. Add 2 tablespoons of cooking oil and 1 tablespoon of butter. Once the butter is melted and the pan is hot, sauté the chopped shallots, garlic, chilies, and ginger until fragrant.
• Add the marinated eel to the pan, stir well to sear the eel. Reduce the heat to low and allow the eel to release its juices. Continue cooking until the liquid thickens.

Finishing and Serving:

• Adjust the seasoning and sprinkle the chopped spring onions into the pan. Stir to ensure the onions are evenly distributed and lightly cooked.

Ingredients:

• 300g-400g Fresh eel
• 200g Pork belly
• 5 Small green bananas
• 2 Blocks of tofu
• 2 Shallots
• Spring onions
• Perilla leaves
• Betel leaves
• 2 Horn chilies
• 1 Small bowl of fermented rice water
• Seasonings: Seasoning powder, fish sauce, sugar, cooking oil, ground pepper

Preparing the Eel:

• After removing the slime, use a knife to cut open the eel’s belly and remove the internal organs. Rinse with warm water, then cut the eel into 3-4 cm pieces. Let it drain.

Marinating the Eel:

• Once the eel is drained, marinate it with seasoning powder, fish sauce, and pepper for 30 minutes. This allows the flavors to penetrate the eel.

Preparing Other Ingredients:

• Wash the pork belly, cut it into bite-sized pieces, and marinate with seasoning powder, fish sauce, and pepper for 30 minutes.
• Peel the green bananas, cut off the ends, slice them into 3-4 cm pieces, and place them in a bowl of salted water mixed with a bit of fermented rice water.
• Cut the tofu into thin square slices.
• Peel and finely chop the shallots.
• Wash and chop the spring onions, perilla leaves, and betel leaves.
• Slice the chilies.

Cooking the Braised Eel with Green Bananas:

• Fry the tofu in moderate oil until golden and crisp. Remove and set aside. Pour out excess oil from the pan, leaving a bit, then fry the marinated pork belly until evenly browned. Remove and set aside.
• In the same pan, add the shallots and stir-fry until fragrant, then add the marinated eel and cook until the eel firms up. Remove and set aside.
• Heat another pan, add the reserved oil, and sauté the green bananas for 2 minutes with some fermented rice water and seasoning powder.

Finishing the Dish:

• Add the eel, pork, and tofu into the pan with the green bananas. Add more fermented rice water and just enough water to cover the ingredients. Bring to a boil, then simmer on low heat for 10 minutes. Add sliced chilies, spring onions, perilla leaves, and betel leaves. Stir well and turn off the heat.

Serving:

• Serve the braised eel with green bananas on a plate, paired with hot rice or noodles for a delicious meal.

Ingredients:

• 300g Eel
• 4 Chilies
• 1 Spring onion
• 4 Garlic cloves
• 2 Shallots
• 2 Tablespoons cooking oil
• 1 Tablespoon dark soy sauce
• 1 Teaspoon fish sauce
• Common seasonings: salt, sugar, MSG, seasoning powder, ground pepper

Preparation:

Cleaning the Eel and Other Ingredients

• Wash the spring onion and chop it finely. Peel the shallots, wash, and chop them finely.
• Peel and finely chop the garlic. Slice the chilies.
• To clean the eel, remove the head and internal organs. Scrub the eel with salt for about 10 minutes and rinse thoroughly with water.

Marinating the Eel

• Mix the eel with 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1/2 tablespoon of sugar, 1/2 teaspoon of MSG, 1 teaspoon of fish sauce, 1 teaspoon of ground pepper, some chopped garlic, and spring onion, and 1 tablespoon of soy sauce. Marinate the eel for 15-20 minutes to allow the flavors to penetrate.

Cooking the Eel

• Heat 2 tablespoons of oil in a pot over medium heat. Add the chopped garlic and shallots, stir-fry until fragrant. Then add the marinated eel and cook until it firms up.
• Add just enough water to cover the eel and bring it to a boil. Reduce the heat and let it simmer, stirring occasionally.
• Once the liquid reduces, taste and adjust seasoning as needed. Add the spring onion, chopped chilies, and 2 teaspoons of ground pepper. Continue to simmer until the sauce thickens, then turn off the heat.

Serving

• Serve the fragrant and flavorful braised eel with steaming hot rice for the best experience.