Steamed Uku Laulau with Ginger-Spring onion Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This steamed snapper laulau is a sophisticated high-protein dish that draws inspiration from traditional Pacific flavours. By wrapping the fish in banana leaves, you lock in moisture and infuse the delicate white snapper with a subtle, earthy fragrance. High in lean protein and essential minerals from the seaweed and fresh ginger, it is a nourishing choice for anyone seeking a light yet deeply satisfying meal.

The dish is elevated by a punchy ginger and spring onion sauce, made by tempering fresh aromatics with sizzling oil to release their natural sweetness. It provides a vibrant contrast to the savoury Chinese sausage and tender fish. Perfect for an elegant dinner party, these parcels can be opened at the table to reveal the aromatic steam and beautifully cooked fillets within.

Ingredients for Steamed Uku Laulau with Ginger-Spring onion Sauce

8 ti leaves or banana leaf squares
4 (170g) uku (gray snapper) fillets
Sal al gusto
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.