Lawalu is a traditional Hawaiian dish of fish grilled in ti leaf(ki). Coconut cream may be added.

Lawalu indicates any type of fish wrapped in ti leaves and grilled, though the name may suggest that this dish was originally made with escolar(walu), locally called butterfish. The dish is rare today, but made with any kind of white-fleshed fish. Lawalu may be related to kovu walu of Fijian cuisine, which is traditionally made with narrow-banded spanish mackerel, called walu in Fijian.

Lawalu can be made with whole small fish or fillets from larger fish, such as escolar(walu), wahoo(ono), mahimahi, or moonfish(opah).

Coconut cream is a often added for serving. Garnishes such as inamona, limu, or scallion can also be added as garnishes.

Recipe

2 servings

Ingredients

• 2 one-pound white-fleshed fish, cleaned, or white-fleshed fish fillets
• ¼ tsp sea salt(pa’akai)
• 8 ti leaf(ki) [substitute banana leaf]
• 1 cup mature coconut cream(wai niu) (optional)

Method

• sprinkle or rub salt on fish
• wrap each fish with ti leaf
• roast over coals or in oven, about 20 minutes at 350°F
• unwrap fish and garnish with coconut cream (optional)
• serve