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Red Braised Eel with Mashed Purple Sweet Potatoes

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

    15mins

  • Cooking

    20mins

Less Than 60 mins Seafood Dinner Lunch Fusion

What You Will Need

Ingredients

  • Freshwater eel (de-boned) 180 g
  • Purple sweet potatoes 100 g
  • Potatoes 100 g
  • Whipping cream 100 g
  • Butter 30 g
  • Salt and Lee Kum Kee White Peppercorn Powder a dash

Marinade

  • Salt and Lee Kum Kee White Peppercorn Powder a dash

Seasoning

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

Sauce Mix

  • Lee Kum Kee Red Braising Sauce 1 ½ Tbsp.
  • Sugar 2 tsp.

Made with
Lee Kum Kee products

White Peppercorn Powder

Spice

White Peppercorn Powder
Red Braising Sauce 410ml (No preservatives added)

Convenience Sauce

Red Braising Sauce

How to make it

  1. Cook potatoes and purple sweet potatoes, then mash until fluffy. Add whipping cream, butter, and a dash of salt and ground white pepper. Mix well. Keep warm and set aside.
  2. Pat the eel meat dry and marinate lightly. Let meat air dry.
  3. Stir seasoning mix well over hot water. Brush a layer onto the eel. Roast in a 180°C preheated oven for around 15 minutes. 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.

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