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Recipe Brown Braised Eel with Mashed Purple Sweet Potatoes

Brown Braised Eel with Mashed Purple Sweet Potatoes

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    20mins

  • Cooking

    20mins

Asian Food Seafood Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 370 g freshwater eel, deboned
  • 85 g purple sweet potatoes
  • 85 g potatoes
  • 85 g whipping cream
  • 28 g butter
  • salt and ground white pepper, to taste

Marinade

  • Dash of salt and ground white pepper

Seasoning

  • 1 Tbsp. Lee Kum Kee Brown Braising Sauce
  • 1 Tbsp. honey

Sauce Mix

  • 1 ½ Tbsp. Lee Kum Kee Brown Braising Sauce
  • 2 tsp. sugar

Made with
Lee Kum Kee products

Brown Braising Sauce, 410 ml, Bottle

Soy Sauce

Brown Braising Sauce

How to make it

  1. Cook potatoes and purple sweet potatoes, then mash until fluffy. Add whipping cream, butter, and dash salt and ground white pepper. Mix well. Keep warm and set aside.
  2. Pat eel dry and marinate lightly. Let eel air-dry.
  3. Stir Seasoning Mix well over hot water (double boiler). Brush a layer onto eel. Roast in 177°C (350°F) preheated oven. Continue to baste with Seasoning Mix periodically until eel is cooked through. Plate the eel.
  4. Stir Sauce Mix well over hot water. Drizzle over eel. Serve with mashed potatoes.

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