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.
Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]
Ingredients
Instructions
- 1 lb., Thawed Butterflied American Unagi
- In a heavy-bottomed medium saucepan, add 1/2 cup of coconut sugar and 1/4 cup of water.
- Bring saucepan to a boil.
- Allow it to boil, undisturbed on low heat until a deep amber caramel color forms, about 20 minutes.
- Take the pan off the heat.
- Gradually whisk in 1 cup of Fish Sauce
- Put the saucepan back on medium heat.
- Gradually whisk in 1/4 cup of water
- Add 1 tbsp of minced ginger, 1 tbsp of Rice Vinegar, and 1 tsp of coarsely cracked black pepper
- Bring the saucepan to a simmer.
- Take the pan off the heat. And allow cooling to ambient temperature.
- Cut the thawed Unagi into 2" square filets
- Skewer the Unagi filets in between the flesh and skin
- Dip the skewered Unagi into the Fish Sauce Caramel
- Drench the Fish Sauce Caramel on both sides of the filet.
- Allow the Unagi Skewers to marinate in the Fish Sauce Carmel.
- 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.
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- Each fillet is 4-6oz.
- Each Pack is 1 lb.
- Each pack has 3-4 fillets.