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Steamed Opakapaka Lau Lau

Pink snapper filets
3 oz Black bean lup cheong cream
5 oz Lup cheong
1/8 oz Cilantro - chopped
4 1/2 oz Shiitake mushrooms
5 oz Maui onion - chopped


Season fish with salt and pepper. Place on Ti leaves.Top with blackbean sauce. Garnish with lup cheong, cilantro, shiitake mushrooms, and julienned maui onions. Tie the Ti leaves and steam. Serve with steamed rice.


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