Ripple Fish - Japanese Video on Madagascar Eels - Part 1 of 4

Clean and gut the eels, then cut them into pieces.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.

Add chopped tomatoes and cook until they break down, about 5 minutes.

Pour in coconut milk and water, stirring to combine.

Add lime juice, salt, black pepper, and bay leaves, then bring to a simmer.

Carefully add the eel pieces to the pot, ensuring they are submerged.

Cover and cook for 15-20 minutes, until the eels are cooked through and tender.

Taste and adjust seasoning if necessary.

Stir in chopped cilantro and sliced chili peppers just before serving.

Serve hot with rice or crusty bread.

Spice Level:

Allergens