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| Trey Trung Kroeung (Lemongrass Enrobed Catfis Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 4
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Ingredients
1 paste:
3 dried numex chiles,
1 stems and seeds removed
1 tablespoon lemongrass minced
3 cloves of garlic
2 medium shallots
4 dried asian chiles, see note
4 kaffir lime leaves, see note
3 galangal root thinly sliced,
1 substitute ginger
1 pinch of tumeric
1/2 cup water
1 fish:
4 8 oz catfish fillets
2 tablespoon vegetable oil
1 cup coconut milk
1 teaspoon salt
2 teaspoon sugar
1 garnish:
4 kaffir lime leaves
1 very finely julienned
Cooking Directions:
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.
fish,oriental,asian
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