How to Make Stir-fried Eel with Green Bananas
When preparing stir-fried eel with green bananas, make sure to properly clean the eel and cook the bananas so that they are tender but not mushy.
Ingredients
- 350g fresh eel
- 5-6 green bananas
- 1 fresh turmeric root or turmeric powder
- Lốt leaves, perilla, Vietnamese coriander
- 1 chili (optional for heat), chili paste
- 2-3 shallots or baby shallots
- Coarse salt
- Seasonings: Fish sauce, oyster sauce, salt seasoning powder, pepper, MSG
Instructions
Prepare the Eel
Place the eel in a plastic bag, add coarse salt, then seal the bag or cover the container. After a while, the eel will suffocate and die.
Transfer the eel to a basin, rub it with salt and lemon to remove the slime, then rinse thoroughly.
Lay the eel on a cutting board, slice along the belly from the neck to the tail, then remove the spine. Discard the head and cut the eel into pieces about 2-3 cm long. Set aside in a bowl. Repeat for the remaining eel.
You can find a detailed guide on how to clean eel here. Or, if you're short on time or unsure how to clean eel, you can ask the vendor to prepare it for you.
Prepare the Other Ingredients
Remove the stem and tip of the green bananas, peel the tough outer skin, and soak the bananas in a bowl of water mixed with a bit of salt to remove the bitterness and sap. After 5 minutes, rinse the bananas and change the water. Cut the bananas into pieces about 3 cm long.
Wash and chop the lốt leaves, perilla, and Vietnamese coriander.
Wash and slice the chili diagonally.
Peel and slice the shallots. If available, baby shallots (hành tăm) are ideal for this dish, though they are mostly used in Central Vietnam and may be hard to find elsewhere.
Wash and mash the fresh turmeric. Using fresh turmeric adds aroma, but if you use too much, it can become overpowering and difficult to clean off your hands compared to turmeric powder.
Marinate the Eel
After cleaning and cutting the eel, marinate it with 1 teaspoon of fish sauce, 1/2 teaspoon of ground pepper, and 1/2 teaspoon of turmeric powder. Let the eel marinate for 15 minutes.
Boil the Bananas
Bring a pot of water to a boil, then add the green bananas and boil for about 3 minutes. Remove the bananas and rinse with cold water to remove the sap and bitterness.
Once drained, transfer the bananas to a bowl and marinate them with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt seasoning powder. Mix well to ensure the bananas absorb the seasoning and develop a beautiful golden color.
Stir-fry the Eel with Bananas
Heat 2 tablespoons of cooking oil in a pan, then sauté the sliced shallots until fragrant. If you like spicy food, you can also add chili paste before sautéing the shallots. Next, add the eel and stir-fry for about 1 minute.
Once the eel starts to cook, add the bananas and stir-fry. Season with oyster sauce, MSG, and a little fish sauce for extra fragrance.
Continue stir-frying until the eel and bananas are fully cooked and well-seasoned. When everything is tender and flavorful, add the chopped Vietnamese coriander, perilla, lốt leaves, and fresh chili. Stir for another 15 seconds, then turn off the heat. Transfer the stir-fry to a plate and sprinkle with pepper to enhance the flavor.
Final Product Requirements
Stir-fried eel with green bananas is a unique dish, with the eel being fragrant and flavorful while the bananas add a creamy richness. The ingredients and seasonings blend harmoniously, creating a distinctive flavor. Besides stir-fried eel with lemongrass and rau răm, try this version with green bananas for a change in your family's menu.
