Photograph of the finished Eel Grilled in Pandan Leaves

Vietnam · Lươn nướng lá dứa

Eel Grilled in Pandan Leaves

45 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1 kg
  • Photograph of Pandan leaves Pandan leaves 24 leaves
  • Photograph of Lemongrass Lemongrass 80 g
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Honey Honey 60 ml
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Remove the slime from the eel, then leave it whole and make diagonal cuts on both sides to allow the seasoning to penetrate the flesh.
  2. 2 Marinate with chopped lemongrass and garlic, fish sauce, honey, and pepper for 2 hours.
  3. 3 Wrap the eel in pandan leaves in a spiral shape and tie it with string; the pandan leaves impart a fragrant aroma to the meat that banana leaves lack.
  4. 4 Grill over charcoal for 12 minutes on each side over medium heat.
  5. 5 Unwrap the leaves at the last 4 minutes and brush with the marinade to brown the eel skin.

With an appliance

  • Oven 45 min

    Step 4: Place the eel pieces on the rack in the middle of the oven at 215 degrees for 24 minutes, rotating the tray at minute 12 and ensuring the pieces are not overlapping. Even heat distribution helps prevent the meat from drying out due to frequent turning, while avoiding the smoky smell and direct burn marks.

Start cooking