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Steamed Grouper in Winter Melon Box

Fish and Seafood

Steamed Grouper in Winter Melon Box
2 pounds winter melon
1/2 pound boneless and skinless grouper flesh, diced
1 small carrot, finely diced
5 Tablespoons cooked shitake mushrooms, finely minced
1 scant teaspoon salt
1 and 1/2 teaspoons chicken stock powder
1/2 teaspoon vegetable oil
1/2 cup chicken stock
1 and 1/2 teaspoons cornstarch mixed with one and a half teaspoons of cold water
1. Peel the winter melon and cut into one-to two inch thick slices. Cut these into leaf or diamond shapes and cut one-quarter-inch slice off each of them. Then scoop out flesh of lower part with a melon ball scoop.
2. Blanch tops and bottoms a few minutes or until eighty percent cooked, Drain and set aside.
3. Mix diced fish, carrot, mushrooms, salt, and chicken stock powder. Fill each cooled melon box. Set their covers sideways next to them. Place on an oiled plate and steam for fifteen minutes. Pour liquid into a small pot.
4. Carefully put the cooked boxes on a serving dish, Add the chicken stock and bring to the boil. Add cornstarch mixture, and when thickened pour over the vegetable boxes, cover them slightly ajar with the cut off tops. Serve.

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