What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5241079 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Flounder Garlic and Conpoy

Fish and Seafood

Flounder Garlic and Conpoy
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

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720