Title: Thai Stuffed Fish
Categories: Thai Seafood
Yield: 4 Servings
| 4 | lg | Fish Fillets 1-2" Thick |
| 2 | c | Soy Sauce |
| 1 | c | Rice Vinegar |
| 1 | ts | Sesame Oil |
| STUFFING |
| 1 | ts | Black Peppercorns |
| 2 | tb | Peanut Oil |
| 1 | lb | Raw Small Shrimp, Shelled, Deveined & Chopped |
| 2 | tb | Fish Sauce (Nam Pla) |
| 6 | tb | Corn Oil |
| 8 | | Well Beaten Eggs |
| 36 | | Chopped Cilantro Leaves |
| 6 | | Serrano Or Jalapeno Peppers Seeded & Slivered |
| 4 | | Limes, Cut Into Wedges |
| | | Sprigs Mint Or Cilantro |
Make a deep slice in one edge side of each filet, thus, forming a deep
pocket in each filet. Mix the soy sauce, rice vinegar, & sesame oil. Pour
this over the filets. Cover & let stand in therefrigerator for 4-6 hours.
*NOTE(you may add the juice of 1 lime to the marinade if you wish) Take a
pinch of the chopped coriander leaves and the peppercorns & pound them into
a paste with a mortar. Heat the peanut oil in your wok. Fry the paste for 1
minute. Add the shrimp and stir fry for 45 seconds. Stir in the fish sauce
the remove the mixture to cool. Wipe out your wok, pour in the corn oil and
bring to medium heat. Drop the egg a spoonful at a time into the heated oil
along with the pepper slivers. Cook until the egg is done. Drain and mix
this with the shrimp mixtuire and sprinkle with the chopped coriander
leaves. Spoon this into the pocket of each filet. Pin the pockets shut on
each filet with a bamboo skewer. Grill the filets or broil them until you
know that they are done. Serve garnished with the coriander sprigs and the
lime wedges. *NOTE: You may also garnish with a spoonful of chopped peanuts
as well. Origin: Suri Thanipatsombat, owner - Thai Empire Restraunt circa
1982