Ingredients with Measurements:
- 1 lb. boneless fish fillet, cut into small pieces
- 1 cup coconut milk
- 1 cup taro leaves, washed and chopped
- 1 cup spinach leaves, washed and chopped
- 1/2 cup onion, chopped
- 1/4 cup green onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 6-8 ti leaves, washed and cut into 8-inch pieces
- cooking twine
Special equipment needed:
- steamer basket or pot with steamer insert
Step-by-step instructions:
1. In a bowl, mix together coconut milk, soy sauce, fish sauce, sugar, salt, and black pepper. Set aside.
2. In another bowl, combine fish, taro leaves, spinach leaves, onion, green onion, garlic, and ginger. Mix well.
3. Take one ti leaf and place about 1/2 cup of the fish mixture in the center. Fold the ti leaf over the mixture and wrap tightly. Tie with cooking twine to secure. Repeat with the remaining ti leaves and fish mixture.
4. Place the laulau in a steamer basket or pot with steamer insert. Steam for 45-50 minutes.
5. Serve hot with additional coconut milk sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
Steam at medium-high heat.
Serving size:
Makes 6-8 servings.
Nutritional information:
Calories: 210
Fat: 12g
Carbohydrates: 10g
Protein: 18g
Sodium: 630mg
Substitutions for ingredients:
- Taro leaves can be substituted with banana leaves or spinach leaves.
- Fish can be substituted with chicken or pork.
Variations:
- Add diced sweet potato or yam to the fish mixture for a sweeter taste.
- Use different types of fish, such as salmon or cod.
- Add sliced mushrooms to the fish mixture for a heartier laulau.
Tips and tricks:
- Make sure to wrap the ti leaves tightly to prevent the filling from falling out.
- If using banana leaves, make sure to soften them by heating over an open flame before wrapping the filling.
- Leftover laulau can be frozen and reheated later.
Storage instructions:
Store leftover laulau in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the laulau for 10-15 minutes or until heated through.
Presentation ideas:
Serve the laulau on a platter with additional coconut milk sauce on the side.
Garnishes:
Garnish with sliced green onions or chopped cilantro.
Pairings:
Serve with steamed rice and a side of macaroni salad.
Suggested side dishes:
- Lomi salmon
- Poi
- Haupia (coconut pudding)
Troubleshooting advice:
- If the ti leaves are too tough, blanch them in boiling water for a few seconds before wrapping the filling.
- If the laulau falls apart during steaming, make sure to tie the cooking twine tightly.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Cook the laulau to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Laulau is a traditional Hawaiian dish that consists of meat or fish wrapped in ti leaves and steamed. It is believed to have originated in Polynesia and was brought to Hawaii by early settlers.
Flavor profiles:
The laulau has a savory and slightly sweet flavor from the coconut milk and taro leaves. The fish adds a mild and delicate taste.
Serving suggestions:
Serve the laulau as a main dish for a Hawaiian-themed party or luau.
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Region: Hawaiian