Trey trung kroeung (lemongrass enrobed catfis

4 Servings

Ingredients

Quantity Ingredient
3 Dried Numex Chiles,
Stems and seeds removed
1 tablespoon Lemongrass minced
3 Cloves of Garlic
2 mediums Shallots
4 Dried Asian Chiles, See Note
4 Kaffir lime leaves, See Note
3 Galangal Root thinly sliced,
Substitute Ginger
Pinch of Tumeric
½ cup Water
4 8 oz Catfish fillets
2 tablespoons Vegetable Oil
1 cup Coconut Milk
1 teaspoon Salt
2 teaspoons Sugar
4 Kaffir Lime leaves
Very finely julienned

Directions

PASTE:

FISH:

GARNISH:

Note:Asian chiles, such as santaka or japones. Note:Kaffir limes leaves may be purchased in an asian market. Note:Galangal root is available in asian markets. Soak the New Mexican chiles in water to soften; remove and drain. Place all the paste ingredients in a blender or food processor and puree until smooth. Pan fry the catfish in the oil over high heat until firm, but not browned, turning once.

Using a separate pan, cook the paste over medium heat for about 2 minutes, stirring constantly, until the aroma is released. Add the coconut milk, salt, and sugar. Add the fish to the sauce and cook 5 more minutes. If the paste is too thick, add more water until the desired consistency is achieved. Serve with Jasmine rice and the Kaffir lime leaves . Heat scale medium.

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