Poached Eel and Coriander Dumplings

Poached eel

  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • cooking oil for frying
  • salt and pepper
  • 1 carrot, peeled and diced
  • 2 potatoes, peeled and diced
  • 2 tablespoons curry powder
  • 500 mls fish stock
  • 1 small eel, cleaned and sliced lengthways
  • chopped parsley for garnish if desired.

Coriander Dumplings

  • 1 cup of flour
  • 1 tablespoon baking power
  • 1 egg
  • salt and pepper
  • 1 bunch coriander, finely chopped
  • 100mls water


  1. For the eel, sweat down onion and garlic in a little oil in a saucepan
  2. Over a medium heat.  Season with salt and pepper and add diced carrot and potatoes.  Sprinkle over curry powder and cook for 2 minutes.  Add fish stock and eel and poach on a low simmer for 5 mins.
  3. For the dumplings, combine flour and baking powder in a bowl.  Add two eggs and stir through.  Season well with salt and pepper and add chopped coriander.  Gradually add water and combine well to form dough.  Roll approximately a dozen little balls.  Place in stock and cook for 10mins.
  4. Ladle into bowls and serve garnished with parsley.

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