Vietnamese Food Recipes For Nha Trang Eel

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Nha Trang Eel

Serves 4

Ingredients

1 eel, about 1kg
10 dried black mushrooms
½ green capsicum, seeded
1 cup canned pineapple pieces in juice
Oil for stir-frying
2 cloves garlic, crushed
2 onions, sliced
1 dessertspoon fish sauce
Ground black pepper
2 large tomatoes, cut into small wedges
1 dessertspoon cornflour

To Garnish

Parsley sprigs

Method for Cooking Nha Trang Eel:

Wash eel, skin it, remove backbone and cut into bite-sized pieces. Soak mushrooms in boiling water for 30 minutes then remove and discard stems. Cut capsicum into 2½ cm squares. Drain pineapple, reserving ½ cup of the canning juice.
Heat 1 tablespoon oil in pan over medium heat and fry garlic and onions until soft. Add eel, capsicum, fish sauce and sprinkle of pepper to taste. Stir-fry until eel has softened, adding more oil if necessary. Add pineapple pieces, tomatoes and mushrooms, stirring to heat through.
Combine cornflour with pineapple juice and add to pan. Serve once sauce was thickened, garnished with parsley.

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Last Updated: 08/01/12