Thai stuffed fish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Filets of fish, 1-2\" thick (grouper is excellent) |
| 2 | cups | Soy sauce |
| 1 | cup | Rice vinegar |
| 1 | teaspoon | Sesame oil Stuffing- |
| 1 | teaspoon | Black peppercorns |
| 2 | tablespoons | Peanut oil |
| 1 | pounds | Small shrimp raw, shelled, & finely chopped |
| 2 | tablespoons | Fish sauce (Nam Pla or Nuoc Mam) |
| 6 | tablespoons | Corn oil |
| 8 | Eggs beaten well | |
| 35 | Coriander (cilantro) leaves chopped | |
| 6 | Red Serrano or jalapeno peppers seeded & slivered | |
| 4 | Limes cut into wedges several mint or cilantro sprigs | |
Directions
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 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 & 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