[Vietnam] How to cook Pan-fried eel in coconut and saffron sauce
Ingredients
- 500 g eel, boned, skin on, cut into 5 cm pieces
- 60 ml (¼ cup) olive oil
- 125 ml(½ cup) coconut milk
- ½ tbsp palm sugar
- 30 ml fish sauce
- pinch of saffron threads
- 1 spring onion, sliced
- 8 pink peppercorns, crushed
- 1 garlic clove, diced
- 1 lemongrass stalk, diced
- 2 French shallots, diced
- 3 cm piece fresh turmeric, sliced
- pinch of salt
- pinch of dried chili flakes
