Eel Grilled in Pandan Leaves

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.