Trey Trung Kroeung (Lemongrass Enrobed Catfis
Yield: 4 Servings
Categories: Oriental, Asian, Fish
PASTE: 3 Dried Numex Chiles, Stems and seeds removed 1 tb Lemongrass minced 3 Cloves of Garlic 2 md Shallots 4 Dried Asian Chiles, See Note 4 Kaffir lime leaves, See Note 3 Galangal Root thinly sliced, Substitute Ginger Pinch of Tumeric 1/2 c Water FISH: 4 8 oz Catfish fillets 2 tb Vegetable Oil 1 c Coconut Milk 1 ts Salt 2 ts Sugar GARNISH: 4 Kaffir Lime leaves Very finely julienned 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.