Eel with Coconut Milk and Ginger

Eel with Coconut Milk and Ginger
2 lbs eel
2/3 cup chopped onion
3 tablespoons grated ginger
2 tablespoons fresh lemon juice
2 teaspoons salt
2 cups coconut milk
1 cup coconut cream
1/2 teaspoon monosodium glutamate or aji-no-moto
1 pc. large hot pepper (optional)
Use 1 cup ashes to clean eel. Rub eel with ashes then rinse twice.
Clean gut then rinse. Cut into pieces, 2 inches in length. Combine cut up eel
with 2 cups thin coconut milk, chopped onion, grated ginger, lemon juice,
salt, monosodium glutamate and hot pepper. Bring to boil, reduce heat to
medium for 15 minutes. Add 1 cup thick coconut milk; bring to boil for 20
seconds. Remove from heat. Serve with steam white rice and soy sauce
finadene.
Note: It is extremely high in saturated fat. To reduce, replace up to
half of coconut cream with whole or low fat milk. This recipe is very high in
fat, only eat for special occasion.