Chinese Braised Eel with Mashed Purple Sweet Potatoes
What You Will Need
Ingredients
- 100 g Potatoes
- 100 g Purple sweet potatoes
- 100 g Whipping cream
- 30 g Butter
- A pinch of salt and ground white pepper
- 180 g Freshwater eel (de-boned)
Marinade
- A pinch of salt and ground white pepper
Seasoning
- 1 tbsp. Lee Kum Kee Chinese Braising Sauce
- 1 tbsp. Honey
Sauce Mix
- 1½ tbsp. Lee Kum Kee Chinese Braising Sauce
- 2 tsp Sugar
Made with
Lee Kum Kee products
How to make it
Boil whole potatoes and purple sweet potatoes until softened. Dish out and allow to cool. Peel and mash until fluffy. Add whipping cream, butter and a pinch of salt and ground white pepper. Mix well. Keep warm and set aside.
Pat the eel meat dry and marinate lightly with a pinch of salt and ground white pepper. Allow the eel meat to air dry.
Stir seasoning mix well over hot water. Brush a layer onto the eel. Roast eel in a 180°C preheated oven. Continue to baste with seasoning mix periodically until the eel is cooked through. Plate the eel.
Stir sauce mix well over hot water. Drizzle over the eel. Serve with the mashed purple sweet potatoes.