Fish Steamed in Leaves

Name: Fish Steamed in Leaves
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 (3-lb.) whole red snapper, cleaned; Salt and pepper; 1 ⁄ 2 cup green onions, chopped; 1 tomato, diced; 1 cup shiitake mushrooms, sliced; 1 Chinese sausage, sliced; 1 ⁄ 4 cup mayonnaise, plus 2 tbsp.; 1 Tbsp. fresh ginger, julienned; 1 ⁄ 2 cup fresh cilantro, coarsely chopped; 5 ti (or bamboo or banana) leaves

Serves
serves 6

One of Hawaii's greatest culinary treasures is its wealth of seafood—varied, sometimes unfamiliar, and delicious. This is a dressed up version of a basic fish recipe. Ti leaves are considered the Hawaiian foil but may be hard to find; banana leaves or dried bamboo leaves can be substituted.

Ingredients

1 (3-lb.) whole red snapper, cleaned
Salt and pepper
¹⁄₂ cup green onions, chopped
1 tomato, diced
1 cup shiitake mushrooms, sliced
1 Chinese sausage, sliced
¹⁄₄ cup mayonnaise, plus 2 tbsp.
1 Tbsp. fresh ginger, julienned
¹⁄₂ cup fresh cilantro, coarsely chopped
5 ti (or bamboo or banana) leaves

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Instructions

Step 1

Score the skin of the snapper in a diamond pattern. Season with salt and pepper.

Step 2

Mix green onions, tomatoes, mushrooms, sausage, and 1⁄4 cup of the mayonnaise in a small bowl. Fill fish cavity with mixture.

Step 3

Scatter ginger and cilantro on top. Spread a thin layer of mayonnaise over fish.

Step 4

Cut stalks from ti leaves and steam for 5 minutes. Lay fish on one leaf, cover with another, and tie remaining leaves around fish. Steam on rack over boiling water in a covered pan in a 350° oven for about 35 minutes.