Trey Trung Kroeung (Lemongrass Enrobed Catfis

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Trey Trung Kroeung (Lemongrass Enrobed Catfis Ingredients

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

Instructions for Trey Trung Kroeung (Lemongrass Enrobed Catfis

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.

Main Ingredient: Seafood-OtherCuisine: Asian

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