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4 large Fish, Fillets
2 cup Soy Sauce
1 cup Rice Vinegar
1 teaspoon Sesame Oil
*** STUFFING ***
1 teaspoon Peppercorns, Black
2 tablespoon Peanut Oil
1 pound Shrimp, Chopped
2 tablespoon Fish Sauce
6 tablespoon Corn Oil
8 Eggs, Well Beaten
2 tablespoon Cilantro, Chopped
6 Jalapeno Peppers, Julienned
4 Limes
Make a deep slice in one edge side of each fillet, forming a deep pocket . Mix the soy sauce, rice vinegar, & sesame oil. Pour this over the fillets. Cover & leave in the refrigerator 4-6 hours. Take a pinch of the chopped coriander leaves and the peppercorns & pound them into a paste with a mortar. Heat the peanut oil in wok. Fry the paste for 1 minute. Add the shrimp and stir fry 45 seconds.
Stir in the fish sauce the remove the mixture to cool. Wipe out your wok, pour in the corn oil and 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 fillets. Serve garnished with the coriander sprigs and the lime wedges.
2 cup Soy Sauce
1 cup Rice Vinegar
1 teaspoon Sesame Oil
*** STUFFING ***
1 teaspoon Peppercorns, Black
2 tablespoon Peanut Oil
1 pound Shrimp, Chopped
2 tablespoon Fish Sauce
6 tablespoon Corn Oil
8 Eggs, Well Beaten
2 tablespoon Cilantro, Chopped
6 Jalapeno Peppers, Julienned
4 Limes
Make a deep slice in one edge side of each fillet, forming a deep pocket . Mix the soy sauce, rice vinegar, & sesame oil. Pour this over the fillets. Cover & leave in the refrigerator 4-6 hours. Take a pinch of the chopped coriander leaves and the peppercorns & pound them into a paste with a mortar. Heat the peanut oil in wok. Fry the paste for 1 minute. Add the shrimp and stir fry 45 seconds.
Stir in the fish sauce the remove the mixture to cool. Wipe out your wok, pour in the corn oil and 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 fillets. Serve garnished with the coriander sprigs and the lime wedges.
