Steamed Uku Laulau With Ginger-Scallion Sauce Recipe

Name: Steamed Uku Laulau With Ginger-Scallion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
To serve, place the packages on individual plates. Cut open at the table.Top the fish with the sauce.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ti leaves or banana leaf squares, 4 (6-ounce) uku (gray snapper) fillets, Salt to taste, 4 ounces ogo (seaweed), and more.

Yes, Steamed Uku Laulau With Ginger-Scallion Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Uku Laulau With Ginger-Scallion Sauce

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