Photograph of the finished Eel Braised with Chinese Onion

Vietnam · Lươn kho củ nén

Eel Braised with Chinese Onion

45 min Hands-on time + 15 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 2.2 lb
  • Photograph of Chinese onion (cu nen) Chinese onion (cu nen) 5.6 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Remove the slime from the eel, cut it into 5 cm pieces, and marinate with turmeric powder and pepper for 15 minutes.
  2. 2 Crush the shallots with the skin on — shallots are the same as spring onions from Central Vietnam, and their pungent smell is much stronger than red onions.
  3. 3 Sauté the shallots in oil for 2 minutes, then caramelize the sugar until it turns a golden brown color.
  4. 4 Add the eel to the pan, coat it with a layer of color, then pour in 100 ml of water and simmer over low heat for 20 minutes.
  5. 5 Simmer until the sauce thickens, then sprinkle with pepper and chopped chili.

With an appliance

  • Oven 45 min

    Replace step 4: cover and braise the eel with shallots on the middle rack of the oven at 170 degrees for 18 minutes; step 5, keep the lid open and cook on the stovetop for 5 minutes to thicken the sauce.

Start cooking