| 75 | 76 | 77 | 78 | 79 |
| 1 | 21 | 42 | 63 | 84 |
|
1
48
149
‘Opakapaka Laulau
(Baked Pink Snapper in Ti Leaves)
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
11
1
8
/2
lbs ‘Opakapaka (cut into 2 oz. pieces)
cup seaweed
pieces ti leaves
Calories
561 kcal 28 %
30 Gm 46 %
5 Gm 25 %
Carbohydrate
Iron
24 Gm
8 %
Total Fat
4.7 Mg 26 %
154 Mg 15 %
Saturated Fat
Cholesterol
Sodium
Calcium
Marinade
71 Mg 24 %
1503 Gm 63 %
49 Gm 98 %
Vitamin A
Vitamin C
5725 IU 115 %
24.1 Mg 40 %
2
2
2
tablespoons fish sauce
tablespoons soy sauce
tablespoons peanut oil
Protein
*
Percent daily Values (DV) are based on a 2,000 calorie diet
Filling
1
/
1
1
1
3
1
4
cup peanut oil
Servings in this recipe:
4
cup Maui onions, finely sliced
cup garlic cloves, minced
teaspoon ginger, finely chopped
cups shiitake mushrooms, julienne
teaspoon chili sauce
cup cilantro, finely chopped
cup green onions, julienne
salt and white pepper to taste
Milk:
0
Veg:
0.5
Fruit:
0
Bread:
0
Meat:
2
1
/3
1/
3
To prepare the marinade: Take a 4 inch pan and add the pieces of
‘
opakapaka with fish sauce, soy sauce, peanut oil and toss very well. Do not
add any salt.
To prepare filling: In a pan, heat up the peanut oil, then add the
onions and cook for a few minutes. Add garlic, shiitake mushrooms, chili
sauce, seasonings and cook for 5 minutes. When done, add cilantro and
green onions. Set aside.
Take two ti leaves and make a cross; cut one stem off. Take a spoon
of the filling and place it in the center of the ti leaves. Add a piece of fish
and some seaweed on top of the filling and close the ti leaves and tie with the
remaining stems. Bake or steam ‘opakapaka for 10–15 minutes. Present the ti
leaf whole to the guest.
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