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 mothers (Judy Hosey) titled
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 12|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 6mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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Calories per serving: 2
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