|braised eel (luon kho)|
Here is my previous post on How to Clean Eels. My mother cleans her eels with warm water, salt and vinegar to get them extra clean. She uses the salt to rub the entire body.
This braised eel dish is known as luon kho in Vietnamese. This typical kho dish tends to be saltier than normal and people generally dip fresh vegetables (such as lettuce, herbs, cucumbers, tomatoes), either steamed or boiled vegetables in the liquid. For this meal I ate boiled okra and water spinach with fresh cut tomatoes.
|2 eels from the market|
1 Eel (about 12 oz), cut into 2-inch lengths pieces
2 Tbsp dark soy sauce
1 Tbsp olive oil
1 1/2 Tbsp grated fresh ginger
1 1/2 Tbsp grated garlic (2 large)
1 tsp turbinado sugar
1/4 tsp ground black pepper (plus a few pinches more to garnish)
1 cup coconut water
1 scallion, green part only, chopped (garnish)
Put all ingredients (except for the scallions) in a small pot. Once the liquid boils, turn the heat down to medium low and let it simmers for 30 minutes with the cover partially on. Remove the cover and let the liquid simmers for another 10 more minutes (to help evaporate some of the liquid) or until the liquid has reduced to your preference. Remove the eel pieces and reserve them in a clean bowl. Strain the liquid and pour it over the eels. Garnish with a few pinches of ground black pepper and chopped scallions.
*Since I purchased 2 eels I was able to pick out the larger pieces for braising. The smaller eel pieces I used for the hot pot.
*If you do not have turbinado sugar you may use any brown sugar for this recipe.