- 8 ti leaves or banana leaf squares
- 4 (6-ounce) uku (gray snapper) fillets
- Salt to taste
- 4 ounces ogo (seaweed)
- 4 (1-ounce) slices lop cheong (Chinese sausage) or other hard sausage
- 1/4 cup finely julienned ginger
- 1/4 cup finely julienned scallions, white parts only
- 1/4 cup julienned onion
- 1/4 cup peanut oil
- 1/4 cup dark sesame oil
- 1/2 cup Chicken Stock
- 1/4 cup Yamasa soy sauce or other brand
- 1 tablespoon cilantro leaves
- 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 center 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, scallions, 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.