Steamed Uku Laulau with Ginger-Scallion Sauce
A traditional Hawaiian-style dish featuring steamed gray snapper (uku) wrapped in ti leaves with seaweed and Chinese sausage, topped with a flavorful ginger-scallion sauce. This elegant preparation combines fresh fish with Asian-inspired aromatics.
Ingredients
- •8 pieces ti leaves or banana leaf squares
- •4 fillets uku (gray snapper) fillets
- •1 to taste salt
- •4 ounces ogo (seaweed)
- •4 slices lop cheong (Chinese sausage)
- •¼ cup finely julienned ginger
- •¼ cup finely julienned scallions
- •¼ cup julienned onion
- •¼ cup peanut oil
- •¼ cup dark sesame oil
- •½ cup Chicken Stock
- •¼ cup Yamasa soy sauce
- •1 tablespoon cilantro leaves
Cooking Instructions
- 1.
Place 2 ti or banana leaves in a crisscross pattern on a flat work surface. Season the uku with salt. Place 1 fillet in the center of the leaves. Top the fish with one quarter of the ogo and a slice of the lop cheong. Fold over the ti leaves to form a package and secure with kitchen twine. Repeat for the remaining 3 packages.
10 min
- 2.
Place the laulau packages in a steamer or vegetable basket set in a saucepan of lightly boiling water. Cover and steam for 8 to 10 minutes, or until cooked through.
10 min
- 3.
To prepare the sauce, in a bowl, combine the ginger, scallions, and onion. Season with salt. Let sit for 3 minutes. In a saucepan over high heat, heat the peanut oil until just smoking. Carefully add to the bowl. Add the sesame oil, stock, and soy sauce and mix thoroughly.
8 min
- 4.
To serve, place the packages on individual plates. Cut open at the table.Top the fish with the sauce.
2 min
