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Steamed Uku Laulau with Ginger-Scallion Sauce

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Steamed Uku Laulau with Ginger-Scallion Sauce

Steamed Uku Laulau with Ginger-Scallion Sauce

amanda

Equipment

  • - Steamer/Wok with Bamboo Handles

  • - Chef Knife

  • - Cutting Board

  • - Ginger Grater or Microplane

  • - Saucepan (Medium Size)

  • - Whisk or Fork

  • - Measuring Cups and Spoons

  • - Stirring Spatula or Wooden Spoon

  • - Steamer Insert / Bamboo Pockets

  • - Food Storage Containers (Glass or Plastic)

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 4

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