Cooking Index - Cooking Recipes & IdeasTrey Trung Kroeung (Lemongrass Enrobed Catfish) Recipe - Cooking Index

Trey Trung Kroeung (Lemongrass Enrobed Catfish)

Cuisine: Asian
Type: Fish
Serves: 4 people

Recipe Ingredients

3   Dried New Mex chiles
  Stems and seeds removed
1 tablespoon 15mlLemongrass 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 118mlWater
4   Catfish fillets
2 tablespoons 30mlVegetable oil
1 cup 237mlCoconut milk
1 teaspoon 5mlSalt
2 teaspoons 10mlSugar
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.

Kathy Cox


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