Source: dLife

An authentic Hawaiian meal made with butterfish, salmon, taro and steamed in banana and ti leaves.

Servings

1 lb butterfish fillet
1 lb salmon fillet
2 lb fresh taro slices , cut in ½ inch cubes
1 medium onions , sliced
1 oz whole cloves , minced (3 cloves)
2 tsp fresh ginger root , minced
0.5 tsp salt , Hawaiian (may substitute kosher salt)
96 banana leaves
24 ti leaves (or corn husks or banana leaves)

1 Cut fish into 12 pieces.
2 Divide taro into 12 portions.
3 Rinse and wash the banana leaves and remove the outer skim of stem.
4 Rinse and wash ti leaves.
5 Mix together fish, onion, garlic, ginger, and salt.
6 Using 2 ti leaves lay on table. Then, take 8 banana leaves and lay them in the center.
7 Take one portion of the taro and one portion of fish and place on the banana leaves (fold leaves over the fish to form a bundle).
8 Make a knot or tie the end of ti leaves.
9 Let steam for 4 hours.

Ti and banana leaves are used as a wrap for cooking. Remove befroe eating. Best seafood dish you'll ever have!