Name: Trey Trung Kroeung (Lemongrass Enrobed Catfis
Ingredients: 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; 4 8 oz Catfish fillets; 2 tb Vegetable Oil; 1 c Coconut Milk; 1 ts Salt; 2 ts Sugar; 4 Kaffir Lime leaves; Very finely julienned

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables, Dairy	Asian	Oriental, Asian, Fish	4	Servings

INGREDIENTS

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
4		8 oz Catfish fillets
2	tb	Vegetable Oil
1	c	Coconut Milk
1	ts	Salt
2	ts	Sugar
4		Kaffir Lime leaves
		Very finely julienned

INSTRUCTIONS

           PASTE:
           FISH:
           GARNISH:
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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