eel

Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Unagi Kabayaki

Unagi Kabayaki


Considering that Eel is a (juicy, firm, and white-flesh) fish, it’s usually prepared in a soup or a braise. Grilling Eel adds a nice smokey element that makes it extremely umami. But no need to worry, I’ve provided a few traditional Japanese recipes from my friends at American Unagi.

Unlike any other, American Unagi eels are exclusively ethically sourced and sustainably raised in Maine. As a James Beard Smart Catch Leader, I highly recommend this product.


bbq, yakatori, eel, fish sauce, caramel, smoked, grilled, asian bbq, vietnamese chef, umami, sushi, sashimi, japan
bbq
Japanese
Yield: 4
Author: Chef Tu David Phu
Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Vietnam has a long romance with Eel. It’s a staple ingredient in Vietnamese Cuisine. And is found scattered across legendary Vietnamese dining Institutions. [I.E., Miến Lươn (Eel Glass Noodle Soup), Lươn Xào Sả Ớt (Lemongrass Curry Eel Stir Fry)]. Considering that Eel is a (juicy, firm, and white-flesh) fish, it’s usually prepared in a soup or a braise. My favorite Eel preparation is Cá Khô Lươn Nướng, a similar preparation to Unagi Kabayaki. However, instead of shoyu and sugar, artisanal 2-year aged @sonfishsauce caramel is used. And grilling it adds a nice smokey element that makes it extremely umami.
Prep time: 15 MinCook time: 20 MinInactive time: 15 MinTotal time: 50 Min

Ingredients

Fish Sauce Caramel

Instructions

Unagi [Eel]
  1. 1 lb., Thawed Butterflied American Unagi
Fish Sauce Caramel
  1. In a heavy-bottomed medium saucepan, add 1/2 cup of coconut sugar and 1/4 cup of water.
  2. Bring saucepan to a boil.
  3. Allow it to boil, undisturbed on low heat until a deep amber caramel color forms, about 20 minutes.
  4. Take the pan off the heat.
  5. Gradually whisk in 1 cup of Fish Sauce
  6. Put the saucepan back on medium heat.
  7. Gradually whisk in 1/4 cup of water
  8. Add 1 tbsp of minced ginger, 1 tbsp of Rice Vinegar, and 1 tsp of coarsely cracked black pepper
  9. Bring the saucepan to a simmer.
  10. Take the pan off the heat. And allow cooling to ambient temperature.
Marinate Unagi [Eel] Skewers
  1. Cut the thawed Unagi into 2" square filets 
  2. Skewer the Unagi filets in between the flesh and skin 
  3. Dip the skewered Unagi into the Fish Sauce Caramel
  4. Drench the Fish Sauce Caramel on both sides of the filet. 
  5. Allow the Unagi Skewers to marinate in the Fish Sauce Carmel.
Grill Unagi Skewers
  1. On a preheated charcoal grill [450 F] grill the Unagi skewers for 2 minutes on each side.

Notes:

Frozen Butterflied Eel Filets $35

Use ‘UNAGICHEFTU’ for an additional 10% off at check out.

Free Shipping on orders over $100

  • Each fillet is 4-6oz.
  • Each Pack is 1 lb.
  • Each pack has 3-4 fillets.


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