Grilled Eel with Spiced Rice - A Kuwaiti Twist on Italian Anguilla alla Bisentina

Ingredients

While the original Italian Anguilla alla Bisentina typically features eel cooked in a tomato-based sauce, this Kuwaiti adaptation focuses on grilling the eel to enhance its natural flavors. Additionally, the original dish does not include the fragrant spiced rice that is a staple in Kuwaiti cuisine. By incorporating traditional Kuwaiti spices and flavors, this recipe transforms the dish into a unique fusion of Italian and Kuwaiti culinary traditions. We alse have the original recipe for Anguilla alla Bisentina, so you can check it out.

• 500g (1.1 lb) eel fillets 500g (1.1 lb) eel fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 4 cardamom pods, crushed 4 cardamom pods, crushed
• 2 cinnamon sticks 2 cinnamon sticks
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 65g, 0g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, cumin, coriander, turmeric, paprika, black pepper, and salt to make a marinade.
3. 3.
   Brush the eel fillets with the marinade, ensuring they are evenly coated. Let them marinate for 30 minutes.
4. 4.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. Drain well.
5. 5.
   In a large pot, bring the water to a boil. Add the saffron threads, crushed cardamom pods, cinnamon sticks, and a pinch of salt.
6. 6.
   Stir in the drained rice and reduce the heat to low. Cover the pot and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   While the rice is cooking, grill the marinated eel fillets for 3-4 minutes on each side, or until they are cooked through and slightly charred.
8. 8.
   In a separate pan, melt the ghee over low heat. Add the cooked rice to the pan and gently toss it with the ghee to coat the grains evenly.
9. 9.
   Serve the grilled eel fillets on a bed of spiced rice, garnished with fresh coriander leaves.

Treat your ingredients with care...

• Eel — Ensure that the eel fillets are fresh and properly cleaned before marinating and grilling them. Remove any excess skin or bones for a smoother eating experience.

Tips & Tricks

• If eel is not available, you can substitute it with other firm-fleshed fish like sea bass or snapper.
• For an extra burst of flavor, squeeze some fresh lemon juice over the grilled eel before serving.
• Adjust the level of spiciness by adding more or less black pepper to the marinade.
• To make the dish more visually appealing, sprinkle some toasted almond slices on top as a garnish.
• Serve the dish with a side of tangy cucumber and yogurt salad to balance the flavors.

Serving advice

Serve the Grilled Eel with Spiced Rice as a main course, accompanied by a fresh salad and warm Arabic bread.

Presentation advice

Arrange the grilled eel fillets on a bed of fragrant spiced rice, garnished with vibrant coriander leaves. Drizzle a little extra olive oil over the dish for a glossy finish.