Braised Polynesian Eel

Ingredients

In this adaptation of Braised Congo Eel to Polynesian cuisine, we incorporate the vibrant flavors of the Polynesian region. The original Chinese dish is transformed by using tropical ingredients such as coconut milk, pineapple, ginger, and lime, which are commonly found in Polynesian cuisine. These additions infuse the dish with a refreshing and tangy twist, creating a unique fusion of flavors. We alse have the original recipe for Braised Congo Eel, so you can check it out.

• 2 pounds (900g) eel fillets 2 pounds (900g) eel fillets
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine coconut milk, pineapple juice, grated ginger, minced garlic, soy sauce, lime juice, brown sugar, cornstarch, salt, and pepper. Mix well to make the marinade.
2. 2.
   Add the eel fillets to the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes.
3. 3.
   Heat a large skillet over medium heat and add the marinated eel fillets along with the marinade. Cook for 5-7 minutes, or until the eel is cooked through and tender.
4. 4.
   Remove the eel fillets from the skillet and set aside. Increase the heat to high and cook the marinade until it thickens into a sauce consistency.
5. 5.
   Return the eel fillets to the skillet and coat them with the thickened sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Braised Polynesian Eel hot, garnished with fresh cilantro. Enjoy!

Treat your ingredients with care...

• Eel — Ensure that the eel fillets are fresh and properly cleaned before marinating. If eel is not available, you can substitute it with another firm white fish such as cod or halibut.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor. If fresh pineapple is not available, you can use canned pineapple juice.

Tips & Tricks

• For an extra burst of flavor, add a splash of coconut rum to the marinade.
• Serve the Braised Polynesian Eel over steamed jasmine rice or with a side of roasted sweet potatoes for a complete meal.
• Adjust the sweetness and tanginess of the dish by adding more or less brown sugar and lime juice, according to your taste preferences.
• Garnish the dish with toasted coconut flakes for added texture and tropical flair.
• Make sure to remove any bones from the eel fillets before cooking to ensure a pleasant dining experience.

Serving advice

Serve the Braised Polynesian Eel hot, accompanied by steamed jasmine rice and a side of stir-fried vegetables. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the eel fillets on a platter, drizzle the thickened sauce over them, and sprinkle with fresh cilantro. Serve with a vibrant tropical fruit salad on the side to enhance the Polynesian theme.