Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the banana leaves by quickly dipping them in hot water to soften, or cut parchment paper into 12x12 inch squares for wrapping.

2. 2

   Peel and dice 2 medium Okinawan sweet potatoes into 1/2-inch cubes, and slice 1.5 lbs mahi-mahi fillets into 2-inch pieces.

3. 3

   In a large bowl, combine the diced sweet potato, sliced mahi-mahi, 4 cups spinach, 1 can (13.5 oz) full-fat coconut milk, 1-inch grated fresh ginger, 3 minced garlic cloves, 3 chopped green onions, 1.5 teaspoons sea salt, and 0.5 teaspoon black pepper, mixing gently to coat all ingredients.

4. 4

   Lay out a prepared banana leaf or parchment paper square and place approximately 1.5 cups of the sweet potato and fish mixture in the center, then fold the edges inward to form a sealed parcel.

5. 5

   Place the sealed parcels into a steamer basket, ensuring there is enough space between them for the steam to circulate.

6. 6

   Steam the parcels over simmering water for 30-40 minutes, or until the fish is flaky and the sweet potatoes are tender when pierced with a fork.

7. 7

   Carefully remove the steamed parcels from the basket and allow them to cool slightly before serving directly from the wrapper or unwrapped onto plates.

8. 8

   Serve the Lau Lau Manoa immediately as a wholesome Hawaiian meal.