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.
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Ingredients
- 8 ti leaves or banana leaf squares
- 4 6 ounce uku (gray snapper) fillets
- Salt to taste
- 4 ounces ego (seaweed)
- 4 1 ounce slices lop cheong (Chinese sausage or other hard sausage
Ginger-Scallion Sauce
- 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 tbsp cilantro leaves
Servings: servings
Units:
Instructions
- Place 2 ti leaves 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.
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