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1
Lay two ti leaves per fish in a flat cross. Place one cleaned moi at the centre. Season the cavity and skin with a pinch of paʻakai only. Fold the leaves over the fish to form a sealed parcel, tucking the ends underneath. The parcel should feel firm and compact with no gaps.
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2
This is where the dish lives or dies. Place the parcels over a steamer or in a covered pan with a shallow layer of water and steam on a gentle, steady heat. Do not rush. Open one parcel only when needed: the flesh must be fully opaque — no translucency at the thickest point behind the shoulder — and must yield to the lightest pressure of a finger without resistance. If the flesh still shows any glassy quality, reseal and return immediately.
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3
Alternatively, pan-fry the whole fish in a dry or lightly oiled pan over moderate heat. The skin must release cleanly from the pan surface before the fish is turned — it will not pull away before it is ready. The underside is done when it is golden and the flesh at the belly has begun to turn opaque at its edge.
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4
Serve the fish immediately in its leaf or on a plain plate. No sauce, no garnish beyond its own cooking juices. Taste: the flesh must read clean, sweet, and buttery with no single seasoning note dominating. If salt or any other element presents itself before the fish does, the dish is overdone.