Photograph of the finished Eel Stewed with Taro

Vietnam · Lươn om khoai sọ

Eel Stewed with Taro

1 hr Hands-on time + 20 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1 kg
  • Photograph of Taro Taro 800 g
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 40 g
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Galangal Galangal 80 g
  • Photograph of Perilla leaves Perilla leaves 80 g
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Shallots Shallots 1.6
  • Photograph of Oil Oil 100 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the taro while your hands are dry to avoid itching, then soak it in salt water for 15 minutes to reduce the stickiness.
  2. 2 Remove the slime from the eel, cut it into pieces, and marinate it with turmeric and shrimp paste for 20 minutes.
  3. 3 Pan-fry the eel for 3 minutes, then add the crushed galangal and shallots and stir-fry until fragrant.
  4. 4 Pour in 300 ml of water, add the taro and simmer for 25 minutes until the taro is tender but not completely dissolved.
  5. 5 Season with fish sauce and sprinkle with plenty of perilla leaves — perilla is the perfect accompaniment to braised eel with taro.

With an appliance

  • Oven 1 hr

    Replace step 4: cover and simmer the eel with taro in the middle rack of the oven at 170 degrees for 25 minutes; do not stir midway so that the taro becomes tender but not yet dissolved, and the perilla leaves are still sprinkled in step 5.

Start cooking