Total Steps
2
Ingredients
4
Tools Needed
3
Related Article
http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/Ingredients
- 1/3 pound Butterfish or salmon
- 1 pound Pork butt
- 16 leaves Luau leaves
- 8 leaves Ti leaves
Instructions
1
Step 1
Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping the outer skin of the stem and leaf veins to prevent itching in the throat when consumed. Wash ti leaves and remove tough ribs. Lay 2 ti leaves on a cutting board, then place 4 luau leaves in the center. Place one piece of pork and one piece of fish on the luau leaves.
2
Step 2
3-4 hours
Fold the luau leaves over the meat and fish to form a bundle. Tie the ends of the ti leaves around the bundle. Steam for 3 to 4 hours.
Tools & Equipment
Knife
Cutting board
Steamer
Tags
HawaiianFishPacificTropicalAmericanIslandsSeafood