Portuguese Sausage Stuffed Onaga - Hawaii News Now - KGMB and KHNL

Portuguese Sausage Stuffed Onaga

Portuguese Sausage Stuffed Onaga

1 Whole Onaga (1 to 2 lb.) may substitute with snapper or mullet
2 tablespoon vegetable oil
1/4 cup mayonnaise
Salt and Pepper, to taste
2 to 3 oz. fresh ginger, peeled and julienne
1/2 cup green onion, chopped thin 
1 bunch cilantro
1 cup peanut oil

With a sharp knife, slit the underside of the cleaned and scaled Onaga all the way to the tail-end to form a pocket. Rub inside with the mayonnaise, salt and pepper both the inside and outside. Stuff liberally with half of the cooked Portuguese Sausage Stuffing saving the other half for garnishing. Heat vegetable oil in large skillet on medium high heat. Place fish in skillet until both sides are golden brown and half-cooked. Place fish in preheated 350-degree oven for 8 to 10 minutes. Heat peanut oil in small saucepan until smoking point is reached. Remove fish from oven and place on a large serving platter. Spoon over the flavored shoyu. Top with the ginger and green onions. Carefully pour hot peanut oil over top of fish to sear ginger and green onions. Place remaining half of stuffing on top of fish and finally top with cilantro.

Stuffing:
1 Kukui Brand Kim Chee Portuguese Sausage cut into 1/2" slices
1/2 round onion sliced thin
1/2 each of red, yellow and green bell peppers sliced thin
4 pieces shiitake mushrooms, stemmed and sliced thin
1/2 teaspoon garlic, minced 
2 tablespoon vegetable oil
Salt and pepper, to taste

In sauté pan, heat oil on medium high heat. Place Portuguese Sausage first to render out the flavor. Add rest of ingredients and sauté until peppers are slightly wilted. Set aside to slightly cool.

Flavored Shoyu:
1 cup Aloha Shoyu Brand Low Sodium Soy Sauce
1/8 cup fresh ginger, rough chopped
4 cloves garlic, crushed
3 stalks green onion cut into 2" pieces

Place all ingredients in medium saucepan and bring to rapid boil. Immediately bring heat to its lowest setting to allow to steep for approximately 10 minutes. Do not let the steeping process to return to a boil -- this will cause a very salty reduction.

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