Steamed Uku Laulau With Ginger-Scallion Sauce

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!