Brown Braised Eel with Mashed Purple Sweet Potatoes
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
How to make it
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.
Pat eel dry and marinate lightly. Let eel air-dry.
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.
Stir Sauce Mix well over hot water. Drizzle over eel. Serve with mashed potatoes.
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