TREY TRUNG KROEUNG (LEMONGRASS ENROBED CATFIS

• 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 ts Salt
• 2 ts 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.