Authentic Asian Sauces

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Chinese Braised Eel with Mashed Purple Sweet Potatoes

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

    15mins

  • Cooking

    30mins

Easy Recipes Less Than 60 mins Quick Recipes Seafood Vegetable Appetizer Lunch Dinner Healthy Fusion

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

Chinese Braising Sauce 410mL

Convenience Sauce

Chinese Braising Sauce

How to make it

  1. 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.
  2. Pat the eel meat dry and marinate lightly with a pinch of salt and ground white pepper. Allow the eel meat to air dry.
  3. 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.
  4. Stir sauce mix well over hot water. Drizzle over the eel. Serve with the mashed purple sweet potatoes.