Lawalu — Leaf-Grilled Fish
Hawaiian
Fresh fish (reef fish, aku, ʻopakapaka, or any firm-fleshed species) is seasoned with paʻakai and wrapped in ti leaves. The parcel is placed on hot coals or a grill grate and cooked for ten to twenty minutes, turning once. The ti leaf chars on the outside while the fish steams inside. When unwrapped, the fish is perfectly cooked with a distinctive ti-leaf perfume.
1. EXCEPTIONAL: Fresh reef fish wrapped in ti leaves, grilled over kiawe coals. The leaf is charred black. Inside: perfectly steamed, subtly perfumed fish. 4. INSUFFICIENT: No ti leaf (the whole point). Or over-grilled (the leaf protection has limits — excessive heat will burn through the leaf and dry the fish).
EXCEPTIONAL: Fresh reef fish wrapped in ti leaves, grilled over kiawe coals. The leaf is charred black. Inside: perfectly steamed, subtly perfumed fish.
INSUFFICIENT: No ti leaf (the whole point). Or over-grilled (the leaf protection has limits — excessive heat will burn through the leaf and dry the fish).
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What are common mistakes when making Lawalu — Leaf-Grilled Fish?
INSUFFICIENT: No ti leaf (the whole point). Or over-grilled (the leaf protection has limits — excessive heat will burn through the leaf and dry the fish).
What ingredients should I use for Lawalu — Leaf-Grilled Fish?
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