Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Filets of fish, 1-2" thick -Nuoc Mam)
-(grouper is excellent) 6 tb Corn oil
2 c Soy sauce 8 Eggs beaten well
1 c Rice vinegar 35 Coriander (cilantro) leaves
1 ts Sesame oil -chopped
-Stuffing- 6 Red Serrano or jalapeno
1 ts Black peppercorns -peppers seeded slivered
2 tb Peanut oil 4 Limes cut into wedges
1 lb Small shrimp raw, shelled, -several mint or cilantro
- finely chopped -sprigs
2 tb Fish sauce (Nam Pla or

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

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