| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 3 servings |
Ingredients
- 3 (3-ounce) fresh Mahi Mahi pieces
- 2 ti leaves, ribs removed or corn husks or banana leaaves
- 4 ounces dill mayonnaise, recipe follows
- 3 bay shrimps
- 3 bay scallops
- 1-ounce fresh spinach
- 1-ounce shiitake mushroom, julienned
- 2 ounces vegetable mix, (Sauteed zucchini, bell pepper and onion)
- Salt, to taste
- Pepper, to taste
- 4 ounces baby bok choy
- 2 ounces lomi tomato relish, recipe follows
- Soy butter sauce, recipe follows
Instructions
- Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap.
- Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 182 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 22 g |
| Cholesterol | 76 mg |
| Sodium | 627 mg |
Reviews
This might be the most flavorful, delicious seafood dish I have ever had. Most of the time I go for simplicity in seafood – Sashimi, grilled, seared etc because it’s the quality of the protein that should do the singing. Most sauces created for seafood that I have had over the years either drown out, or even clash with the sweetness or brightness that great seafood possesses. In this case, it is the total combination that is most memorable, with the sauce being elevated to equal standing with the fresh fish and shellfish.