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Over the years, guests have coveted many of our unique tropical preparations and
recipes that reflect our Hawaiian home. With this in mind we have
made a commitment to select the best of the best and make them available
to one and all. Our Chef's Specialty Recipe selection by Executive Chef Thomas Muromoto is for your
dining enjoyment - have fun! We offer complete step-by-step instructions,
cooking times, and presentation that will turn your efforts into
a truly Hawaiian experience at home.
Be sure to bookmark this page and return often for delicious updates.
Seafood Lawalu with Porcini Mushroom Sauce
Two Servings
Lawalu Preparation
Ingredients:
4 Large ti leaves, 2 per serving
6 Large taro leaves, stem removed, 3 per serving
4 Boneless Opakapaka Fillets (5oz pcs.)
1 Tbsp Ginger, julienne
1/2 cup Sweet Maui Onions, julienne
1/2 cup Roma tomatoes, julienne
2 tbsp Garlic, slivers
1 Tbsp & 1 tsp Cilantro, chopped
1 Tbsp & 1 tsp Green onions, chopped
pinch Hawaiian Sea salt
1 Tbsp Soy sauce, low salt
1 Tbsp & 1 tsp Olive oil
Example #1
Example #2
Steps:
To prepare Lawalu, place ti-leaves in a bowl as shown in example #1, followed by 3 large taro leaves.
Place fish fillets on top of the taro leaves.
Sprinkle a pinch of ginger, followed by onions, tomatoes, garlic, cilantro, salt and soy sauce over top of fish.
Drizzle a little olive oil and wrap in ti leaf pouch.
To seal the pouch, slit the stem of the ti leaf to the base of the leaf, as shown in example #1.
Gather all ends close to the contents and wrap stem around the top as shown in example #2 and knot.
Place Lawalu in steamer for 20 minutes while preparing the Porcini Mushroom sauce.
When ready to serve, open the pouch by holding the ti leaves at the top and cutting below the knot.
Porcini Mushroom Sauce Preparation
Ingredients:
1 Tbsp Olive oil
1/4 cup Porcini mushrooms, sliced
1 Tbsp Garlic slivers
2 Tbsp Soy sauce
1/2 cup Saimin broth
1/4 cup Butter, unsalted
Steps:
Heat oil in saute pan and add porcini mushrooms.
Cook until brown.
Add garlic and cook until tender.
Add soy sauce, saimin broth and bring to a simmer.
Add butter and continue to simmer, stirring continuously until butter is well blended into sauce.
Pour porcini sauce over open Lawalu and garnish with a sprig of cilantro over top and serve immediately.
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