Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets)

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Title: TREY TRUNG KROEUNG (LEMONGRASS ENROBED CATFISH FILLETS)
Categories: Oriental, Asian, Fish
Yield: 4 servings

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 Galangal Root thinly sliced,
Substitute Ginger
Pinch of Tumeric
1/2 c Water
FISH:
4 8 oz Catfish fillets
2 tb Vegetable Oil
1 c Coconut Milk
1 t Salt
2 t Sugar
GARNISH:
4 Kaffir Lime leaves
Very finely julienned

Note:Asian chiles, such as santaka or japones.
Note:Kaffir limes leaves may be purchased in an asian market.
Note: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 .
Heat scale medium.

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