Steamed Uku Laulau with Ginger-Scallion Sauce

Steamed Uku Laulau with Ginger-Scallion Sauce
Steamed Uku Laulau with Ginger-Scallion Sauce
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Fish Ginger Steam Dinner Pacific Northwest Healthy Soy Sauce Green Onion/Scallion Sesame Oil Sugar Conscious
  • salt to taste
  • 1/2 cup chicken stock
  • 1/4 cup peanut oil
  • Carbohydrate 57 g(19%)
  • Cholesterol 84 mg(28%)
  • Fat 38 g(58%)
  • Fiber 7 g(26%)
  • Protein 44 g(88%)
  • Saturated Fat 7 g(36%)
  • Sodium 1242 mg(52%)
  • Calories 727

Preparation 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. Reprinted with permission from Alan Wong's New Wave Luau by Alan Wong, copyright C 1999, 2003. Published by Ten Speed Press. Photo credit: Danna Martel C 1999, 2003

Preparation 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. Reprinted with permission from Alan Wong's New Wave Luau by Alan Wong, copyright C 1999, 2003. Published by Ten Speed Press. Photo credit: Danna Martel C 1999, 2003

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