How to cook fragrant, delicious, and nutritious eel with green bananas

How to prepare Eel with Green Banana

• 1

  Prepare the eel

  After buying the eel, put it in a pot, pour boiling water over it, cover the pot for about 30 seconds, then take the eel out and rub off all the slime. Rinse the eel with water, then use scissors to cut off the head, slit the belly, and remove the internal organs.

  Next, use a mixture of the juice from 1 lemon and salt to rub all over the eel, rinse the eel again, then cut into pieces about 2 finger lengths, and let drain.

  Ways to clean the eel and eliminate the fishy smell:

  • Method 1: Use kitchen ash to rub on the eel, use your hands to rub off the slime, then rinse with clean water.
  • Method 2: Use lemon juice or vinegar to massage the eel, let it sit for 3 minutes, then rub off the slime and rinse with water.
  • Method 3: Pour boiling water over the eel and soak for about 1 minute, then rub off the slime and rinse with water until clean.

  See details: Tips for cleaning eel effectively and eliminating the fishy smell

  

  

  

  
• 2

  Prepare other ingredients

  Peel the turmeric, wash it clean, and then crush it.

  Tip: To prevent turmeric from sticking to utensils, you should wear gloves while peeling, then put it in a plastic bag and use a pestle to crush it.

  Prepare a basin of diluted salt water, adding the juice from one remaining lemon. To prevent bananas from browning, rinse the bananas with clean water, peel them, cut them into bite-sized pieces, and immediately place them in the lemon salt water basin.

  Soak the bananas for about 15 minutes, then take them out and rinse them again, after which place them in a pot of boiling water briefly, then transfer them to a basin of cold water. Once the bananas have cooled down, drain them in a colander.

  Wash the Vietnamese balm and pepper leaf twice in water, cut them into small pieces, and let them drain.

  

  
• 3

  Make green banana eel stew

  Place a pot on the stove, heat 1 tablespoon of cooking oil, then add minced onion, garlic, and crushed turmeric to sauté until fragrant. Next, add the eel and stir-fry until it’s firm, then add 300ml of water, stir well, and bring to a boil.

  Next, add the bananas and season the pot with 1 tablespoon of fish sauce, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of sugar, 1 teaspoon of monosodium glutamate, and stir well to dissolve the seasonings.

  Cook for another 5 minutes, then use a fork to mash 1/3 of the bananas in the pot until they break down. Cook a little longer until the liquid thickens, then adjust the seasoning to taste and turn off the heat.

  Scoop the green banana eel stew into a bowl, add the Vietnamese balm and pepper leaf, mix well, and it is ready to enjoy.

  

  

  
• 4

  Final Product

  The dish of eel with green bananas has a chewy, sweet eel, soft and starchy green bananas, and the fragrant scent of perilla and wild betel leaves, all blended in a thick, rich sauce that is incredibly appealing.

  Additionally, you can cook the eel with green bananas over low heat while dipping perilla and wild betel leaves like a hot pot, served with bread, rice, or fresh noodles, all of which are delicious.