Chargrilled eel in lemongrass and turmeric (luon nuong xa)

Ingredients

• 500 g(1 lb 2 oz) eel fillets, boned, with skin on, cut into 5 cm (2 inch) pieces (or ask your fish monger to do this for you)
• 1small handful coriander (cilantro)

Marinade

• 1 tspcurry powder
• 1 tspturmeric powder
• 2lemongrass stems (white part only), finely diced
• 2garlic cloves, minced
• 1birdseye chilli, minced
• 1 tspsalt
• 1 tspsugar
• 1 tspfreshly ground black pepper
• 2 tbspvegetable oil

Instructions

Marinating time: 20 minutes

Combine all the marinade ingredients in a large bowl.

Add the eel, stirring well to coat.

Add oil, cover, then set aside at room temperature for 20 minutes. Drain the eel well, reserving the marinade.

Heat a barbecue chargrill plate to medium and cook the eel for 3-4 minutes on each side, brushing with the reserved marinate as it cooks. Transfer to a bowl and garnish with coriander.

Serve with jasmine rice.