Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets)

Directions

Soak the New Mexican chiles in water to soften; remove and drain.

Place all the paste ingredients in a blender or food processor and purée 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.