Steamed Uku Laulau with Ginger-Spring onion Sauce

Ingredients for Steamed Uku Laulau with Ginger-Spring onion Sauce

• 8 ti leaves or banana leaf squares

• 4 (170g) uku (gray snapper) fillets

• Salt to taste

• 110g ogo (seaweed)

• 4 (30g) slices lop cheong (Chinese sausage) or other hard sausage

• 40g finely julienned ginger

• 40g finely julienned spring onions, white parts only

• 60ml julienned onion

• 60ml peanut oil

• 60ml dark sesame oil

• 120ml Chicken Stock

• 60ml Yamasa soy sauce or other brand

• 1 tablespoon coriander leaves

How to make Steamed Uku Laulau with Ginger-Spring onion Sauce

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 centre 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.

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.

To prepare the sauce, in a bowl, combine the ginger, spring onions, 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.

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.