Kapo Trading Company

Steamed Uku Laulau with Ginger Scallion Sauce

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.

CourseEntrees, Main Dish
CuisineHawaiian

Servings

4servings

Servings

4servings

Ingredients

8ti leaves or banana leaf squares
46 ounce uku (gray snapper) fillets
Salt to taste
4ounces ego (seaweed)
41 ounce slices lop cheong (Chinese sausage or other hard sausage

Ginger-Scallion Sauce

1/4cup finely julienned ginger
1/4cup finely julienned scallions,white parts only
1/4cup julienned onion
1/4cup peanut oil
1/4cup dark sesame oil
1/2cup chicken stock
1/4cup Yamasa soy sauce or other brand
1tbsp cilantro leaves

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.