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Steamed Uku Laulau with Ginger-Scallion Sauce

Info

Rating

Calories

557.0

Protein

44.0

Sodium

1804.0

Fat

37.0

Description

Steamed Uku Laulau with Ginger-Scallion Sauce Laulau is the traditional Hawaiian method of wrapping salted fish in taro and ti leaves and then steaming it in the imu. Later, the method was used for salted pork. In this recipe, we get much the same effect using ti leaves in a steamer. Like other snappers, the delicate flesh of the uku is best steamed. The Chinese-style sauce gives the perfect finishing touch without overwhelming the subtle flavors of the fish.

Ingredients

8 ti leaves or banana leaf squares

4 (6-ounce) uku (gray snapper) fillets

Salt to taste

4 ounces ogo (seaweed)

4 (1-ounce) slices lop cheong (Chinese sausage) or other hard sausage

1/4 cup finely julienned ginger

1/4 cup finely julienned scallions, white parts only

1/4 cup julienned onion

1/4 cup peanut oil

1/4 cup dark sesame oil

1/2 cup Chicken Stock

1/4 cup Yamasa soy sauce or other brand

1 tablespoon cilantro leaves

Directions

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.
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.
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.
To serve, place the packages on individual plates. Cut open at the table.Top the fish with the sauce.

Steamed Uku Laulau with Ginger-Scallion Sauce

Info

Description

Ingredients

Directions

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