Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.

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  • Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.

  • Place the bundles in a large steamer, and steam for 3 to 4 hours.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

279 calories; 13.3 g total fat; 99 mg cholesterol; 1422 mg sodium. 7.6 g carbohydrates; 33.5 g protein; Full Nutrition


Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2009
Da Ono Kine!!! I live in St. Louis MO and don't have access to butterfish Hawaiian sea salt ti leaves or taro. I substituted as follows and it turned out great: Butterfish/Whitefish Hawaiian sea salt/Kosher salt Taro/Fresh Spinach Leaves Ti leaves/Tin Foil. Thanks for a taste of the islands in the midwest. Read More
(157)

Most helpful critical review

Rating: 5 stars
11/18/2009
Da Ono Kine!!! I live in St. Louis MO and don't have access to butterfish Hawaiian sea salt ti leaves or taro. I substituted as follows and it turned out great: Butterfish/Whitefish Hawaiian sea salt/Kosher salt Taro/Fresh Spinach Leaves Ti leaves/Tin Foil. Thanks for a taste of the islands in the midwest. Read More
(157)
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2009
Da Ono Kine!!! I live in St. Louis MO and don't have access to butterfish Hawaiian sea salt ti leaves or taro. I substituted as follows and it turned out great: Butterfish/Whitefish Hawaiian sea salt/Kosher salt Taro/Fresh Spinach Leaves Ti leaves/Tin Foil. Thanks for a taste of the islands in the midwest. Read More
(157)
Rating: 5 stars
12/30/2009
This is how you make Lau Lau! You can do all chix or all pork if you want to. Also the cooking time is not for the meat but rather the amount of time it will take to cook the taro leaves which need to cook till - well basically mush. If you are substituting spinach for the taro leaves you can shorten your cooking time by a couple of hours. Read More
(87)
Rating: 5 stars
01/25/2011
Ono! I found luau leaves @ the Asian market. For all the Hawaii transplants butterfish is also known as black cod on the mainland. Read More
(82)
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Rating: 5 stars
01/08/2004
Ho the ono! Read More
(36)
Rating: 5 stars
02/03/2009
Broke da mouth good!!!!! Read More
(34)
Rating: 5 stars
03/05/2010
Ono! I made it with just chicken thighs cuz that's all I had on hand. I also wrapped the bundle in foil as I don't have ti leaves here in AZ. I did add alittle liguid smoke. Served with steamed rice and mac salad. ONO! Read More
(33)
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Rating: 5 stars
04/21/2006
Allow me to translate: this is an authentic taste of real Hawai'i just like Momma used to make. Puts a tear in my eye. Mahalo Auntie May! Read More
(27)
Rating: 5 stars
08/11/2005
Ho dis da kine auntie May!! Mahalo! Read More
(22)
Rating: 5 stars
12/07/2007
oh yeah what a great main dish to be had! Read More
(22)