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Preheat oven to 450ºF. 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. Serving Size: 12 From a book of my mothers (Judy Hosey) titled <Senator Richard Matsuuras Favorite Recipes>, mostly Japanese and Hawaiian.

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