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Steamed Uku Laulau with Ginger-Scallion Sauce

Steamed Uku Laulau with Ginger-Scallion Sauce Laulau is the traditional Hawaiian method of wrapping salted fish in taro and ti leaves and then steaming it in the imu. Later, the method was used for salted pork. In this recipe, we get much the same effect using ti leaves in a steamer. Like other snappers, the delicate flesh of the uku is best steamed. The Chinese-style sauce gives the perfect finishing touch without overwhelming the subtle flavors of the fish.
By Alan Wong
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Steamed Uku Laulau with Ginger-Scallion SauceKeith Ferris/The Culinary Instit
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