Pan-fried eel in coconut & saffron sauce

Pan-fried eel in coconut & saffron sauce

Anguille poêlée à la sauce coco et safran

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Turmeric and saffron give this dish its wonderfully bright colouring, while lemongrass, palm sugar and fish sauce represent more classic Asian flavours. Be sure to mop up all that delicious coconut sauce with a fresh crusty baguette.

Ingredients

Quantity Ingredient
500g eel, boned, skin on, cut into 5 cm pieces
60ml olive oil
125ml coconut milk
2 teaspoons shaved palm sugar
1 1/2 tablespoons fish sauce
pinch saffron threads
1 spring onion, sliced
8 dried pink peppercorns, crushed
crusty baguette, to serve

Marinade

Quantity Ingredient
1 garlic clove, diced
1 lemongrass stem, diced, white part only
2 french shallots, diced
3cm knob of fresh turmeric, peeled and sliced
pinch sea salt
pinch chilli flakes

Method

  1. Using a mortar and pestle, pound all the marinade ingredients together until a smooth paste forms.
  2. Place the eel in a mixing bowl. Add the marinade paste and about 1 tablespoon of the olive oil. Combine well and leave to marinate for 20 minutes.
  3. Heat a frying pan over medium–high heat and add the remaining olive oil. Pan-fry the eel, skin side down, for 2 minutes, then turn the eel over and cook for a further 1 minute. Remove from the pan and set aside.
  4. Add the coconut milk, sugar, fish sauce and saffron to the pan and simmer for 3 minutes, or until the sugar has dissolved. Return the eel to the pan and simmer for 1 minute to warm through.
  5. Spoon the mixture into serving bowls. Garnish with the spring onion and pink peppercorns and serve with a crusty baguette.
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