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Flounder Garlic and Conpoy

Fish and Seafood

Flounder Garlic and Conpoy
Ingredients:
1 lotus leaf, soaked for twenty minutes in warm water
1 dried scallop (conpoy) soaked until soft, then hand-torn into thin shreds
1 pound boneless skinless flounder dusted with one Tablespoon cornstarch
1 scallion, shredded or angle sliced
2 Tablespoons peeled minced garlic
½ teaspoon coarse salt
1 Tablespoon each thin and dark soy sauce

Preparation:
1. Line a bamboo steamer basket with the soaked lotus leaf.
2. Add the shredded conpoy, then the cornstarch-dusted fish fillets, the shredded scallion, and minced garlic and the salt. Sprinkle with both soy sauces, and close the lotus leaf over and around the fish.
3. Put over boiling water and steam covered for ten minutes, remove to a platter, then serve.

                                                                                                                                                       
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