Lau
Lau Opakapaka
(Fresh Island Snapper Wrapped
In Taro Leaves)
By Thomas Muromoto, Ka'anapali Beach Hotel, Hawaii
Note:
Preparation
For Dish (per serving)
Ingredients:
2 Ti Leaves (large)
3 oz. Taro Leaves (large, no stem, 6-8 leaves)
6 oz. Opakapaku Filet (no bones) (or Moi)
1 tbls. Fresh Ginger Root (julienne optional)
4 cup Sweet Maui Onion (julienne)
4 cup Roma Tomatoes
1 tspn. Cilantro (chopped)
1 tspn. Green Onion (chopped)
1 pinch Hawaiian Sea Salt (optional)
1 tbls. Soy Sauce
Lau
Lau Preparation Steps:
1. Slit
stem of ti-leaf on bottom
2.
Place ti leaves in bowl and lay Taro leaf
on top at center
3.
Place Opakapaka or Moi fillet on Taro
leaf.
4.
Place ginger, onion, tomato and cilantro
on fish
5.
Sprinkle a little Hawaiian salt and pour
soy sauce over
6.
Grab all ends of ti leaves and wrap ingredients
into a pouch
7.
Place in any type of steamer for 15 minutes
8.
Open pouch by cutting area tied into a
knot
Special
information:
For special dietary needs salt and soy sauce can be omitted
and replaced with other natural flavorings
Other
tips:
1. Spinach
may be used in place of Taro leaves
2.
Add julienne strips of proscuitto with
herbs over fish for more flavoring
3.
Pour hot peanut oil and soy over fish
as it completes steaming
4. Use a creamy herb risotto in the pouch with the fish
and taro/spinach leaves.
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