Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets)
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 Galanga...
Ingredients
- 3Cloveof garlic
- 2medium shallots
- 4dried asian chiles, see note
- 4kaffir lime leaves, see note
- 3galangal root thinly sliced,
- 2tbsp vegetable oil
- 1cup coconut milk
- 1tsp salt
Directions
- 1
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
- 2
Note:Kaffir limes leaves may be purchased in an asian market
- 3
Note:Galangal root is available in asian markets
- 4
Soak the New Mexican chiles in water to soften
- 5
remove and drain
- 6
Place all the paste ingredients in a blender or food processor and puree until smooth
- 7
Pan fry the catfish in the oil over high heat until firm, but not browned, turning once
- 8
Using a separate pan, cook the paste over medium heat for about 2 minutes, stirring constantly, until the aroma is released