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Trey Trung Kroeung (Lemongrass Enrobed Catfis



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  • Cooking Time: N/A

Trey Trung Kroeung (Lemongrass Enrobed Catfis

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

Ingredients:

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

Serves:

4 Servings

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