Ingredients with Measurements:
- 1 lb African longfin eel
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp honey
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Chopped scallions and peanuts for garnish
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Rinse the eel under cold water and pat dry with paper towels.
3. Season the eel with salt and pepper and grill for 3-4 minutes per side, or until cooked through. Set aside.
4. In a blender or food processor, combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cayenne pepper. Blend until smooth.
5. Transfer the peanut sauce to a small saucepan and heat over medium heat until warmed through.
6. To serve, place the grilled eel on a platter and drizzle with the spicy peanut sauce. Garnish with chopped scallions and peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 28g
Carbohydrates: 12g
Fiber: 2g
Substitutions for ingredients:
- Any type of eel can be used instead of African longfin eel.
- Almond butter or cashew butter can be used instead of peanut butter.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add chopped cilantro or parsley to the peanut sauce for extra flavor.
- Serve the grilled eel with a side of steamed rice or vegetables.
- Use the spicy peanut sauce as a marinade for chicken or tofu.
Tips and tricks:
- Make sure to oil the grill or grill pan before grilling the eel to prevent sticking.
- If the peanut sauce is too thick, add a splash of water or vegetable broth to thin it out.
- Double the recipe for the peanut sauce and use it as a dip for vegetables or crackers.
Storage instructions:
Store any leftover eel and peanut sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eel in the microwave or oven until warmed through. Reheat the peanut sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Arrange the grilled eel on a bed of lettuce or cabbage leaves for a colorful presentation.
Garnishes:
Chopped scallions and peanuts
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
Steamed rice, roasted vegetables, or a side salad.
Troubleshooting advice:
If the eel is sticking to the grill or grill pan, brush it with a little oil before grilling.
Food safety advice:
Make sure to cook the eel to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Eel is a popular seafood in many cultures, including African cuisine. It is often grilled or smoked and served with a variety of sauces and spices.
Flavor profiles:
The grilled eel has a mild, slightly sweet flavor that pairs well with the spicy peanut sauce.
Serving suggestions:
Serve the grilled eel with a side of steamed rice or vegetables for a complete meal.
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