Acehnese Spicy Grilled Eel

Ingredients

In this Acehnese adaptation, the Japanese eel dish is transformed into a spicy grilled delight. The original Japanese dish typically features eel prepared in a sweet and savory sauce, while the Acehnese version focuses on bold and fiery flavors. The Acehnese cuisine is known for its use of aromatic spices, which are incorporated into the marinade to create a distinct flavor profile. Additionally, grilling the eel adds a smoky element that enhances the overall taste experience. We alse have the original recipe for Eel Dish, so you can check it out.

• 2 eels (about 500g each) 2 eels (about 500g each)
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 2 red chili peppers, minced 2 red chili peppers, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the eels thoroughly, removing any scales and guts. Cut them into manageable pieces.
2. 2.
   In a bowl, combine the vegetable oil, tamarind paste, palm sugar, soy sauce, lime juice, minced garlic, minced shallots, minced red chili peppers, ground turmeric, ground coriander, ground cumin, and salt. Mix well to form a marinade.
3. 3.
   Place the eel pieces in a shallow dish and pour the marinade over them. Ensure that each piece is coated evenly. Let the eel marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
4. 4.
   Preheat the grill to medium-high heat. Remove the eel from the marinade and place it on the grill. Cook for about 5-7 minutes on each side, or until the eel is cooked through and has a slightly charred exterior.
5. 5.
   Once cooked, remove the eel from the grill and garnish with fresh cilantro. Serve hot.

Treat your ingredients with care...

• Eel — Ensure that the eel is fresh and properly cleaned before marinating. If fresh eel is not available, you can use frozen eel, but make sure to thaw it completely before marinating.

Tips & Tricks

• For an extra spicy kick, add more minced red chili peppers to the marinade.
• If you prefer a milder flavor, reduce the amount of chili peppers used.
• Serve the Acehnese Spicy Grilled Eel with steamed rice and a side of fresh cucumber slices for a complete meal.
• Make sure to oil the grill grates before placing the eel to prevent sticking.
• Adjust the grilling time based on the thickness of the eel pieces to ensure they are cooked through.

Serving advice

Serve the Acehnese Spicy Grilled Eel hot, garnished with fresh cilantro. Accompany it with steamed rice and a side of cucumber slices for a balanced and satisfying meal.

Presentation advice

Arrange the grilled eel pieces on a platter, showcasing their charred exterior. Garnish with fresh cilantro for a pop of color. Serve with steamed rice in individual bowls and cucumber slices on the side for a visually appealing presentation.