Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets)
Yield
4 servingsPrep
25 minCook
15 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Paste | |||
| 3 | each |
green chili peppers
numex, dried, stems and seeds removed |
*
|
| 1 | tablespoon |
lemongrass
minced |
*
|
| 3 | cloves |
garlic
|
|
| 2 | medium |
shallots
|
*
|
| 4 | each |
green chili peppers
asian, dried |
*
|
| 4 | each |
kaffir lime leaves
|
*
|
| 3 | each |
galangal root
thinly sliced |
*
|
| 1 | pinch |
turmeric
|
*
|
| ½ | cup |
water
|
|
| Fish | |||
| 4 | each |
catfish fillets
8 ounces each |
* |
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
coconut milk
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
sugar
|
|
| Garnish | |||
| 4 | each |
kaffir lime leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Paste | |||
| 3 | each |
green chili peppers
numex, dried, stems and seeds removed |
*
|
| 15 | ml |
lemongrass
minced |
*
|
| 3 | cloves |
garlic
|
|
| 2 | medium |
shallots
|
*
|
| 4 | each |
green chili peppers
asian, dried |
*
|
| 4 | each |
kaffir lime leaves
|
*
|
| 3 | each |
galangal root
thinly sliced |
*
|
| 1 | pinch |
turmeric
|
*
|
| 118 | ml |
water
|
|
| Fish | |||
| 4 | each |
catfish fillets
8 ounces each |
* |
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
coconut milk
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
sugar
|
|
| Garnish | |||
| 4 | each |
kaffir lime leaves
|
*
|
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.
