Portuguese Sausage Stuffed Uhu Recipe

Free Recipe Portuguese Sausage Stuffed Uhu

Recipe Type: S Recipes

Recipe Preparation: bake

Cooking Ingredients for Portuguese Sausage Stuffed Uhu Recipe

5 lb Uhu (parrot fish)
1 pk Hot Portuguese sausage;
-sliced
Green onion whites; sliced
-lengthwise; about 3 long
3 Cloves garlic; minced
2 ts Ginger; grated
Salt and pepper to taste
2 Pieces ti leaves

Portuguese Sausage Stuffed Uhu Preparation

Preheat oven to 450 degrees. Butterfly fish from the back and debone. Clean fish as usual; wash thoroughly and pat dry. Salt and pepper fish to taste. Combine Portuguese sausage slices, onion whites, garlic and ginger. Stuff in cavity of fish and using needle and thread, sew to close (optional). Place one ti leaf on either side of fish, shiny side up, and wrap in tin foil. Place in baking pan and bake for 1 hour and 15 minutes. Note: Lup chong can be substituted for the sausage. From a book of my mother”s (Judy Hosey) titled <Senator Richard Matsuura”s Favorite Recipes>, mostly Japanese and Hawaiian.

Cooking Temperature:

Recipe Serves: 12

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