Stuffed Uhu With Lap Cheong Recipe | Saveur

Ingredients

• 1 cup mayonnaise
• 1 tbsp. plus 1 tsp. shoyu
• 1 tbsp. oyster sauce
• 2 tsp. sambal oelek
• 1 tbsp. finely grated lemon zest
• 1 medium lemon, halved
• Garlic salt
• Freshly ground black pepper
• Ti or banana leaves, for wrapping
• One 3–4 lb. whole uhu (parrotfish), scaled and gutted
• 2 garlic cloves, thinly sliced
• One 1-inch piece fresh ginger, peeled and thinly sliced
• 4 oz. lap cheong (Chinese sausage), thinly sliced (⅔ cup)
• 4 dried shiitake mushrooms, soaked in warm water to soften, stems discarded, caps coarsely chopped
• 1 medium plum tomato, coarsely chopped (½ cup)
• ¼ medium sweet or yellow onion, thinly sliced
• 2 scallions, thinly sliced
• Cilantro sprigs, for serving