Portuguese Sausage Stuffed Uhu Recipe

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Servings: 12

Ingredients

Cost per serving $0.03 view details
  • 5 lb Uhu (parrot fish)
  • 1 pkt Warm Portuguese sausage, sliced
  •     Green onion whites, sliced lengthwise, about 3" long
  • 3 x Cloves garlic, chopped
  • 2 tsp Ginger, grated
  •     Salt and pepper to taste
  • 2 piece ti leaves

Directions

  1. Preheat oven to 450 degrees. Butterfly fish from the back and debone.
  2. Clean fish as usual; wash thoroughly and pat dry. Salt and pepper fish to taste. Combine Portuguese sausage slices, onion whites, garlic and ginger.
  3. Stuff in cavity of fish and using needle and thread, sew to close
  4. (optional).
  5. 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 min.
  6. Note: Lup chong can be substituted for the sausage.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 9g
Recipe makes 12 servings
Calories 6  
Calories from Fat 2 33%
Total Fat 0.17g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 18mg 1%
Total Carbs 1.05g 0%
Dietary Fiber 0.2g 1%
Sugars 0.36g 0%
Protein 0.24g 0%
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