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.