• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Portuguese Sausage Stuffed Uhu

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 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


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

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.

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