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Steamed Uku Laulau with Ginger-Scallion Sauce
13 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
935
Calories
88g
Protein
47g
Fat
38g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Snapper | 100g cooked | 128 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Seaweed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes