Stuffed Uhu

Ingredients:

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

Instructions:

Preheat oven to 450 degrees. Butterfly fish from the back and de-bone. 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 if you like, using a needle and thread, sew to close. 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. Enjoy!