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Add a photoRaciónes: 12
Ingredientes
- 5 lb Uhu (parrot fish)
- 1 pkt Warm Portuguese sausage, sliced
- Â Â Green onion whites, sliced lengthwise, about 3" long
- 3 x Cloves garlic, chopped
- 2 tsp Ginger, grated
- Â Â Salt and pepper to taste
- 2 piece ti leaves
Direcciones
- 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 min.
- 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% |
