Trey Trung Kroeung (Lemongrass Enrobed Catfish)

Recipe Ingredients

		Paste
3		Dried New Mex chiles
		Stems and seeds removed
1 tablespoon	15ml	Lemongrass minced
3		Garlic
2		Shallots (medium)
4		Dried Asian chiles - see note
4		Kaffir lime leaves - see note
3		Galangal root thinly sliced
		Substitute ginger
1		Turmeric
1/2 cup	118ml	Water
		Fish
4		Catfish fillets
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Coconut milk
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Sugar
		Garnish
4		Kaffir lime leaves
		Finely julienne

Recipe Instructions

Asian chiles, such as santaka or japones.

Kaffir limes leaves may be purchased in an Asian market.

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.

Source:
Kathy Cox

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