Saveur

Photo: Melanie Acevedo

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.

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

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

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

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

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.

This article was first published in Saveur in Issue #3