I sent my husband to Suisan to scope out a nice size uhu. If there's any fish I like (Wait a minute. There aren't many fishes I don't like) it's uhu, a parrotfish. A beauty of a fish. He did a fine job and picked out a gorgeous looking 6 pounder, costing us about $25. I don't mind. I paid 3 times that for the prime rib.
I polled my friends on Facebook and asked several others how they prepare uhu and most came up with the same basic recipe: stuff it with a combination of yummy products of which mayonnaise is one of them, bake or steam it. And so I did. And it was yummy. From now on, I shall turn away from the traditional turkey on Thanksgiving Day and opt for my favorite fishy.
|Here he is! While I understand that parrotfish can change between male and female I like to think that if the animal is beautiful in color it must be a male. So "he" he is.|
|It was speared. And my gfriend thinks the picture is upside down but really, the fish is dead, so that makes it right side up. Get it? haha.|
|STUFF IT! I made way too much stuffing. It is amazing how little space is actually there after you gut it. But that didn't deter me from just putting the stuffing that didn't fit on the side. Kinda like guts sticking out of the uhu.|
|I packed the stuffing in there as much as I could. I have the fish lying on two sheets of foil in a 10x13 glass pan. The pan wasn't big enough. The tail stuck out.|
|And I sprinkled some lup cheong on top before I finished wrapping the foil around. I figured the oil would seep into the fish and provide more flavor. I was right. Again.|
|I had a little audience. She's going to be a chef.You can tell by the intent look in her eyes. That must be how our kupuna decided who would study with the masters.|
|I baked it at 350 degrees for about an hour. I checked it after about 45 minutes and stuck a chopstick in its thickest part, determined that it didn't "feel" done and put it back in for 15 more minutes.|
|I sprinkled on green onion and cilantro. I think the uhu is smiling. He is so happy to be offering himself up to us in lieu of a mainland raised turkey. He is pleased to be our "local" dish. And so am I.|