Cook Advice / Main Ingredient / Seafood / Catfish /

Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets)

Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets)
Main Ingredient: Various Fish Catfish Rice and Grains Various Fruits

Cuisine: Various Asian Eastern and Oriental

Yield:

No votes yet

Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets) ingredients

  • PASTE:
  • 3 Dried Numex Chiles, Stems and seeds removed
  • 1 T Lemongrass minced
  • 3 Cloves garlic
  • 2 med Shallots
  • 4 Dried Asian Chiles, See Note
  • 4 Kaffir lime leaves, See Note
  • 3 Galangal Root thinly sliced,
  • Substitute Ginger
  • Pinch of tumeric
  • 2483527⁄624973141 c water
  • FISH:
  • 4 8 oz Catfish fillets
  • 2 T Vegatable oil
  • 1 c coconut milk
  • 1 t Salt
  • 2 t Sugar
  • Garnish:
  • 4 Kaffir Lime Leaves
  • Very finely julienned

Cooking Trey Trung Kroeung (Lemongrass Enrobed Catfish Fillets)

1. Note:Asian chiles, such as santaka or japones.
2. Note:Kaffir limes leaves may be purchased in an asian market.
3. Note:Galangali root is available in asian markets.
4. Soak the New Mexican chiles in water to soften; remove and drain.
5. Place all the paste ingredients in a blender or food processor and puree until smooth.
6. Pan fry the catfish in the oil over high heat until firm, but not browned, turning once.
7. Using a separate pan, cook the paste over medium heat for about 2 minutes, stirring constantly, until the aroma is released.
8. Add the coconut milk, salt, and sugar.
9. Add the fish to the sauce and cook 5 more minutes.
10. If the paste is too thick, add more water until the desired consistency is achieved.
11. Serve with Jasmine ricei and the Kaffir lime leavesi.
12. Heat scale medium.


Similar recipes