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Flounder Garlic and ConpoyFish and Seafood
| Flounder Garlic and Conpoy |
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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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