The Art of Aquatic Cooking

This is a very traditional Hawaiian dish, not too hard to prepare but takes a long time to cook!

30 taro leaves
6 large ti leaves (substitute: corn husks or parchment paper)
6 boneless chicken thighs
1 lb pork shoulder, cut into 6 pieces
1/4 lb salted butterfish, cut into 6 pieces
1 1/2 tsp Hawaiian or kosher salt

Remove stems and fibrous veins from taro and ti leaves. For each of 6 bundles: place one piece each of chicken, pork and fish on 5 layered taro leaves, sprinkle with salt. Wrap into bundle, then wrap into ti leaf. Tie with string. Bring water to boil in a steamer, put the bundles in and simmer for 4 to 6 hours (the time will depend on the density of the taro leaves - you may have to open one to check, but there's no harm in overcooking a bit).