Pan-fried eel in Coconut and Saffron Sauce

Pan-fried eel in Coconut and Saffron Sauce

Follow this simple steps on how to make Pan-fried eel in Coconut and Saffron Sauce

 

What you need:

  • 500 geel

  • ¼ cup olive oil

  • saffron threads

  • 1 spring onion,

  • ½ cup coconut milk

  • 8 pink peppercorns

  • ½ tbsp palm sugar

  • 30 ml fish sauce

Marinade

  • 1 lemongrass stalk

  • 2 French shallots

  • 3 piece fresh turmeric

  • 1 garlic clove, diced

  • salt

  • dried chili flakes


 

Here’s how you make Pan-fried eel in Coconut and Saffron Sauce

  1. Pound the lemongrass, shallots, turmeric, salt, chilli flakes and garlic to form a paste. Set aside

  2. Combine olive oil, the paste and eel to marinate for 20 minutes

  3. Fry the fish in a high medium heat for 2 minutes or until done

  4. Simmer some fish sauce, saffron, sugar and coconut milk for 3 minutes or until the sugar dissolves then add in the eel and cook for 1 minute

  5. Serve in a nice plate and top it with pink peppercorns and spring onions

 

 

 

Pan-fried eel in Coconut and Saffron Sauce

 

 

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Pan-fried eel in Coconut and Saffron Sauce
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