Bacon Lup Cheong (Chinese Sausage) Stuffed Opakapaka (Hawaiian Pink Snapper)

Bacon Lup Cheong Chinese Sausage Stuffed Opakapaka Hawaiian Pink Snapper
Ingredients:
▪ 2-3 pounds Pink Snapper (Opakapaka) , cleaned
▪ 1/2 cup sesame oil
▪ 1 cup mayo
▪ 1/2 cup soy sauce (Aloha Shoyu)
Stuffing:
▪ 5 strip bacon, diced
▪ 4 pieces lup cheong, sliced
▪ 1/2 pound ground pork
▪ 8 once shiitake mushrooms, soaked in water, diced
▪ 1/2 onion, diced
▪ 1/2 cup green onions, sliced, set aside some for garnish
▪ 1 can water chestnuts, chopped
▪ 1 tsp salt
▪ 1 tsp pepper
▪ Chinese parsley (optional)
Instructions
Stuffing:
▪ In a medium pan brown bacon, ground pork, onion, mushrooms, and lup cheong. Add salt and pepper to taste.
▪ When cooked through add water chestnuts and let it cook for 5 minutes. Set some aside for garnish.
▪ Add green onions.
Fish
▪ pour and spread sesame oil over fish
▪ In a bowl, mix mayo and soy sauce. Spread over fish.
▪ Stuffed fish with lup cheong stuffing
▪ Pour remaining mayo mixture
▪ Add Chinese Parsley (Cilantro)
▪ Cover with foil and baked at 350 degrees for 40-45 minutes, depending size of fish.
▪ When done remove parsley and garnish with remaining Lup Cheong mixture and green onions.

Enjoy with rice.