Ingredients

Makes 4 servings

　　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

　　

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 tablespoon cilantro leaves

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

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

　　Reprinted with permission from Alan Wong's New Wave Luau by Alan Wong, copyright C 1999, 2003. Published by Ten Speed Press. Photo credit: Danna Martel C 1999, 2003