Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.
Ingredients
- salt butterfish, rinsed several times to remove excess salt: 0.5 pound
- pork butt: 0.5 pound (cut into 1-inch cubes)
- boneless chicken thighs: 4 piece
- Hawaiian sea salt: 1 Tbsp
- ti leaves: 8 piece
- taro leaves: 1 pound
Metric Conversion
Stages of cooking
-
Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
-
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
-
Place the bundles in a large steamer, and steam for 3 to 4 hours.
