Food to nourish the body
Eels are a species of fish in the family Synbranchidae, with an average body length of about 25–40 cm, some up to 1 m long. Eels have a cylindrical body, bare skin without scales, lacking even fins, the dorsal fin is connected to the caudal fin and anal fin.
The fins of the eel have no spines, the gills are reduced to a hole under the head, the tail is tapered, the back is brown, the belly is white or light brown.
The eel's mouth is quite large and can be extended, both jaws have small teeth to eat fish, worms, crustaceans and other small aquatic animals at night.
The eyes are very small, eels breathe through the membranes of the abdominal cavity and intestines, without a swim bladder.
According to Oriental medicine, eel has a sweet taste, warm properties, has the effect of nourishing blood, warming yang, benefiting the spleen, nourishing the liver and kidneys, strengthening tendons and bones, eliminating rheumatism, clearing the meridians and is used to treat fatigue, coughs, diabetes, aching tendons and bones, and body weakness.
Eel is rich in phosphorus, calcium, iron, protein, lipid, and very high levels of vitamins B1, B2, B6, PP and D.
In addition, this fish also contains many trace elements that help promote metabolism and blood circulation, strengthen muscles, making the male body healthy and strong.
Therefore, dishes made from this type of fish are delicious and nutritious, with unique flavors, such as eel vermicelli, eel porridge, eel hotpot, eel soup, fried eel, braised eel, stir-fried eel with pork belly, stir-fried with lemongrass and chili, etc.
Delicious nutritious dishes from eel
Spicy eel soup, freshwater eel vermicelli, soft and fragrant braised eel with banana and bean, spicy stir-fried eel with lemongrass and chili... are nutritious dishes that warm the body in winter.
Nghe An eel soup
This dish was once voted by CNN as one of the 7 best breakfast dishes in the world along with Kenya's Mandazi sweet bread, Türkiye's Kuymak, America's catfish corn soup...
Unlike other soups that have a thick consistency, Nghe An eel soup focuses on quality.
After cleaning the eel, marinate it with annatto oil, fish sauce, pepper, seasoning powder, chili powder, satay, chopped shallots, and turmeric juice to absorb the flavor and remove the fishy smell.
Next, saute shallots, turmeric, and fresh chili until fragrant, then stir-fry the marinated eel until firm. Add the pork bone broth, season to taste.
This dish cannot be without onions and Vietnamese coriander. When eating, dip rice paper or bread, Do Luong rice paper into the eel soup and slurp. The spicy taste, the heat spreads through each piece of eel meat, both chewy and soft, quickly dispelling the cold of winter.
Crispy eel vermicelli
Eel vermicelli soup has 2 forms: stir-fried soft or fried crispy eel. After cleaning the eel, marinate it with crushed shallot juice, fish sauce, turmeric powder, seasoning powder, pepper for 30 minutes. Then roll it in crispy fried flour and fry until golden brown and crispy.
Eel vermicelli broth is simmered from pork bones and grilled eel bones for fragrance, add grilled onions, grilled ginger, and coriander roots for fragrance.
When eating, put the blanched vermicelli in a bowl, add Vietnamese coriander, green onions, then ladle hot broth over it, and place the fried eel on top.
Add chili to enhance the flavor. Crispy fried eel vermicelli should be eaten hot because if left for too long, the fried eel will absorb water and become soft and lose its crispness.
Crispy dark brown eel pieces, clear broth, slightly sweet taste, soft and chewy vermicelli. A bowl of hot eel vermicelli is suitable for cold weather.
Stir-fried eel with lemongrass and chili
Stir-fried eel with lemongrass and chili is attractive in color, aroma and taste with firm, rich eel meat, fragrant with lemongrass, a little spicy from chili, betel leaves, and scallions. This dish is delicious as a snack, a drink, or with white rice.
Note that after filtering the eel meat, absolutely do not wash it again because it will make the dish fishy and lose nutrients from the eel blood. If you like a stronger spicy taste, add more chili. Sprinkle some fried onions if you like to enhance the flavor of the dish. Replace the betel leaves with Vietnamese coriander depending on your taste.
Braised eel with banana and bean
Ingredient:
- Eel: 2 medium, clean slime, remove bones.
- 80g ground crispy pork shoulder, grind and mix with a little tapioca starch, seasoning powder and chopped betel leaves. Roll fried betel leaf sausage.
- 1 piece of pork belly, fried until edges are burnt
- 1 small piece of tofu fried in air fryer until golden brown.
- Peel and cut a few green bananas into pieces and boil briefly.
- 2 tomatoes cut into wedges
- Spices, yeast, apple cider vinegar, herbs: onion, coriander, perilla, betel leaves, crushed garlic
Making :
- Cut the eel into pieces, put the lolot sausage in the middle, roll it up, secure it with string, add a little cooking oil to the pan, and pan-fry until golden brown.
- Saute tomatoes, beans, bananas until fragrant, add pork belly + eel and saute until fragrant, add a little fish sauce + filtered water and cook until tomatoes are soft.
- Add enough boiled water to cool, cover the pot and simmer for 20-30 minutes.
- Next, season to taste, add 1 teaspoon of apple cider vinegar or wine yeast for fragrance, finally add herbs and garlic and it's done.
Braised eel with banana and bean is a great dish to enjoy on cold days:
*Some dishes and pictures taken by Fb Loan Tran.
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