Thai Stuffed Fish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Fish Fillets 1-2" Thick,
2 cup: Soy Sauce,
1 cup: Rice Vinegar,
1 tsp: Sesame Oil,
STUFFING
1 tsp: Black Peppercorns,
2 tbsp: Peanut Oil,
1 lbs: Raw Small Shrimp, Shelled, Deveined & Chopped
2 tbsp: Fish Sauce, Nam Pla
6 tbsp: 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,
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 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
Source from luhu.jp
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
Source from luhu.jp