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Fish and Seafood
1 large dry lotus leaf, soaked for half an hour in warm water
1 sweet potato, peeled and cut into thin slices
1/2 pound eel, skinned and gutted and cut in half the long way, then cut each half into three- to four-inch pieces
2 Tablespoons sweet potato or arrowroot flour
1/2 teaspoon five-spice powder
1 Tablespoon minced fresh ginger
1 scallion, minced
1 Tablespoon thin soy sauce
1 teaspoon sesame oil
1. Drain lotus leaf and set it into a steamer basket about ten inches wide. Put sweet potato slices over the part in the steamer basket.
2. Dry eel pieces. Mix flour and five-spice powder and coat the eel pieces with the flour, then put them in a single layer on top of the sweet potato slices. Sprinkle the ginger and scallion and then the soy sauce and the sesame oil on the eel. Then close the lotus leaf, keeping the seam side up, Steam this for twelve minutes, Set lotus leaf package in a western-style soup bowl and serve, opening it when all are seated at the table.