Eel is a freshwater fish which has a thin and long body like a snake. Its skin is smooth and slimy. It always hides in coral, under rocks and in hollow pieces of wood. Its meat is tight and mild in taste. It is always cooked with spices and pungent herbs to reduce its smell.
Nutrition
Eel contains protein and fat which are easy to digest. Pepper contains phenolic and piperine which are antioxidants and alkaloid, which reduces the risk of Alzheimer's disease and cancer.Ingredient
2 tbsp. southern curry paste (phrik gaeng tai)
400 grams sliced eels, blanched
3 each shredded kaffir lime leaves
5 stalks young green peppers
2 tbsp. sliced galangal
1 tbsp. fish sauce
2 tbsp. vegetable oil
Ingredients for southern curry paste
10 each dried bird eye chilies
15 each fresh bird eye chilies
3 stalks sliced lemongrass, tender lower portions
10 each small garlic cloves
2 each red shallots
7 pieces sliced galangal
1 each 2-inch slice turmeric
2 tsp. sliced kaffir lime zest
2 tsp. salt
1 tsp. black peppers
1 tsp. shrimp paste
How-to
1. Pound the chilies and salt until well blended. Add the rest of spices, and keep pounding until well mixed. Add the shrimp paste and pound until everything forms a paste.2. Warm the oil in a wok over moderate heat, add the southern curry paste. Stir-fry until its aromatic.
3. Add the eels, turn up the heat. Stir-fry briefly.
4. Add the kaffir lime leaves, galangal and peppers. Stir-fry until well mixed.
5. Season with fish sauce. Remove from the heat.
