Recipe courtesy of Sam Choy

Chef Sam's Award-Winning Seafood Laulau

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 3 servings
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3 (3-ounce) fresh Mahi Mahi pieces

2 ti leaves, ribs removed or corn husks or banana leaaves

4 ounces dill mayonnaise, recipe follows

3 bay shrimps

3 bay scallops

1-ounce fresh spinach

1-ounce shiitake mushroom, julienned

2 ounces vegetable mix, (Sauteed zucchini, bell pepper and onion)

Salt, to taste

Pepper, to taste

4 ounces baby bok choy

2 ounces lomi tomato relish, recipe follows

Soy butter sauce, recipe follows


  1. Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap.
  2. Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau.
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