Fairmont Kea Lani Seafood LauLau

compliments of: Fairmont Kea Lani’s Chef Tylun Pang

Lau Lau Ingredients:

Yield 1 portion

3 Oz  Mahi mahi fillet cut in 1 oz pieces

3 Ea  Hokaido  scallops

3 Ea  Kauai shrimp peeled, deveined,  tail on

2 Oz  Baby spinach leaves

2 Oz  Baby bok choy cut in 1″ pieces

1 Oz  Fresh shiitake mushroom sliced

¼ Tsp Molokai  red alae salt

2 Ea   Ti leaves stem intact for wrapping

3 Oz   Coconut  garlic-tamari sauce

2 Oz   Lomi lomi tomato ogo

Lau Lau Preparation method:

Place two ti leaves on a cutting board crossed on each other. This will be used to tie ingredients together in a bundle for steaming. Place the spinach leaves and baby bok choy in a neat mound on the center of the two leaves where they are crossed over. Continue to layer and arrange the sea food and shiitake mushrooms on the greens, sprinkle with the red alae salt. To secure the lau lau bundle for steaming, pull the end and stems of the ti leaves together and tie them. Place bundles in a steamer for 8-10 minutes until the seafood and vegetables are cooked. To serve, open the bundles and top with 3oz of the coconut garlic-tamari sauce and 2 tbs of the lomi lomi tomato-ogo.

Coconut Garlic-Tamari Sauce Ingredients:

Yield 2 portions

1 Tsp  Vegetable oil

½ Tsp  Garlic minced

2 Oz    Tamari

Coconut Garlic-Tamari Sauce Method:

Heat small sauce pan on moderate heat with vegetable oil, gently saute the garlic. Add the tamari and the coconut milk and slowly reduce sauce by ¼ the volume. Keep sauce warm and serve over the seafood lau lau.

Lomi lomi tomato-ogo Ingredients:

Yield 4 portions

½ Cup Tomato diced ¼”

¼ Cup  Maui onion diced 1/8”

2 Tbs    Green onion sliced fine

1 Tbs    Ogo (Hawaiian seaweed)

¼ Tsp   Red alae salt

Lomi Lomi Tomato-Ogo Method:

Prepare all ingredients and mix together, and serve over the Seafood Lau Lau with the Coconut Garlic-Tamari Sauce.

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