Steamed Uku Laulau with Ginger-Scallion Sauce

Name: Steamed Uku Laulau with Ginger-Scallion Sauce
Yield: Makes 4 servings
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

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.

By Alan Wong

April 22, 2009

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Steamed Uku Laulau with Ginger-Scallion SauceKeith Ferris/The Culinary Instit

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