Thai Stuffed Fish

Recipe Ingredients

4		Fish fillets - 1-2" thick (large)
2 cups	474ml	Soy sauce
1 cup	237ml	Rice vinegar
1 teaspoon	5ml	Sesame oil
		Stuffing
1 teaspoon	5ml	Black peppercorns
2 tablespoons	30ml	Peanut oil
1 lb	454g / 16oz	Raw small shrimp - shelled, deveined and chopped
2 tablespoons	30ml	Fish sauce - (nam pla)
6 tablespoons	90ml	Corn oil
8		Well beaten eggs
36		Chopped cilantro leaves
6		Serrano or jalapeno peppers seeded slivered
4		Limes - cut into wedges
1 section		Mint or cilantro

Recipe Instructions

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, and sesame oil. Pour this over the filets. Cover and let stand in the refrigerator 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 and 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 mixture 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 Restaurant circa 1982

Source:
Keo Sananikone in "Keo's thai Cusine"

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