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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.