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Steamed Uku Laulau with Ginger-Scallion Sauce

Steamed Uku Laulau with Ginger-Scallion Sauce Recipe

  • 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
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