Recipe

Steamed Mahimahi Laulau Recipe

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Ingredients

1 tbsp butter
About 8 large fresh ti leaves or 1 package (1 lb.) thawed frozen banana leaves
1 large carrot, peeled
About 1 1/2 tbsp. Hawaiian red clay salt or sea salt
1 piece fresh ginger (4 in.), peeled & minced
1 1/2 lbs mahimahi fillets, rinsed & patted dry
8 green onions, white & pale green parts only
1 red bell pepper, stem & inner ribs trimmed
2 tsps coarse kosher salt
2 limes, cut into wedges

Directions

Step #1 If using ti leaves, cut each leaf in half along center rib & discard rib.
Step #2 If using banana leaves, soak in warm water to soften.
Step #3 Tear 12 long, narrow strips from 1 or 2 leaves & boil 30 seconds; drain.
Step #4 Cut remaining leaves with the grain into 24 strips, each about 12 in.
Step #5 by 3 in.
Step #6 Cut fish into 12 equal pieces (about 2 in.
Step #7 by 2 in.
Step #8 each) & sprinkle both sides with coarse kosher salt.
Step #9 Chill 30 mins.
Step #10 Meanwhile, cut carrot, bell pepper, & green onions into 2-in.
Step #11 lengths & then cut into thinnest possible slivers.
Step #12 Melt butter in a frying pan over med-heat/flame.
Step #13 Add vegetables & ginger & sauté, stirring often, until softened but not browned, 3 to 4 mins.
Step #14 Remove from heat.
Step #15 Arrange 2 strips of ti or banana leaves, shiny sides down, on top of one another in a cross shape.
Step #16 Place 1 mahimahi piece in center of cross, then top this with a generous tbsp.
Step #17 vegetable mixture.
Step #18 Beginning with lower strip, fold leaves over filling, alternating strips & using each new strip to fold loose end of previous strip over filling.
Step #19 Tuck last strip beneath packet, then tie closed with boiled leaf strips.
Step #20 Repeat with remaining leaf strips, fish, & vegetables.
Step #21 Set a rack or steamer basket In a large-ish pot & add water to about 1/2 in.
Step #22 below top of rack.
Step #23 Bring water to a boil over high heat.
Step #24 Place fish packets in a single layer on rack or in basket (steam in batches if necessary).
Step #25 Cover up pot tightly & steam until fish is just barely opaque in the center, 6 to 10 mins (do not overcook; cut to test).
Step #26 Tip packets to drain any water.
Step #27 Serve hot or warm, with lime wedges & Hawaiian red clay salt.
Step #28 Note: Nutritional analysis is per serving.
Enjoy the Steamed Mahimahi Laulau recipe