Vietnamese Food Recipes: Vietnamese Food Recipe: Wok Tossed Eel. The recipe can be found below! Enjoy!
The Knives I Use In My Kitchen
The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMT W6E: http://amzn.to/1bSILDL
DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP
DMT W250CXNB: http://goo.gl/eS2Tu
DMT D8EE: http://amzn.to/16FW1LO
Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu
Everyone knows that I LOVE Vietnamese food! This week I am making wok tossed eel. I know lot’s of people scoff at eel thinking it’s a sea snake but it’s not! Eel is a fish and a tasty one to boot. So this week it’s back to Vietnamese food. This tossed eel dish is rather spicy with the addition of Thai hot curry but the whole dish is packed with flavor. If you like Vietnamese food then make this dish and make it your own. Enjoy!
NOTE: CONGER EEL IS A BONY FISH YOU COOK WITH BONE IN AND EAT THE FILLETS AS A FINGER FOOD EAT AROUND OR THROUGH THE TINY BONES.
1 Conger Eel cut into 1 1/2 inch pieces on the bias.
Clean Eel skin with vinegar and salt on a paper towel to get slick stuff off.
1 Cup black wood ear mushrooms or straw mushrooms or half of each if you desire. both are used in Vietnamese cooking.
1 Tbsp. hot Thai curry.
1 Tbsp. fresh ground turmeric root.
20 Red Thai bird chilies depending on how much spice you want to use.
2+ Green Thai bird chilies for extra heat if desired.
2 Tbsp. fish sauce.
2 Tbsp. brown sugar.
2-3 Tbsp. cooking oil either vegetable or canola.
4 Garlic cloves finely minced.
2-3 Shallots blended into curry.
1 Stalk lemon grass white part only finely diced.
1/2 regular onion cut into wedges.
2 to 3 Tbsp. crushed peanuts.
1 Bundle of cilantro chopped rough.
1-2 seeded and chopped plumb tomatoes.
White pepper to taste optional.
Back pepper to taste optional.
Basil and shallots added last minute before serving.
Break your pasta into thirds.
Cook your pasta to al dente then drain put back in pot cover and set aside.
Cut up wood ear mushrooms and set aside.
Make curry by taking your turmeric root, diced tomatoes, chilies, garlic and shallots. Put into processor.
Grind into a paste.
To keep the ingredients in the processor from sticking add just enough chix stock or water to get the paste moving.
In a small bowl combine your fish sauce and sugar.
Stir until sugar is diluted then set aside.
Now heat up your wok or large skillet on medium heat for a minute or so.
Add 3 Tbsp. cooking oil.
Now add your sambal paste cook 1 or 2 minutes until fragrant.
Add chopped lemon grass to paste in wok and stir fry until fragrant.
Increase the heat to high.
Add your eel and stir fry for 2 minutes or so.
Add your Thai curry powder and stir fry for a minute or two.
Now add your pasta and wood ear mushrooms and onion wedges stir.
Add your fish sauce mixture toss well.
Stir fry for two minutes.
Just before plating add some chopped basil.
Plate your eel stir fry and garnish with chopped cilantro and chopped peanuts.