| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables, Dairy | Asian | Asian, Fish, Oriental | 4 | Servings |
INGREDIENTS
| PASTE | ||
| 3 | Dried Numex Chiles | |
| Stems and seeds removed | ||
| 1 | T | Lemongrass minced |
| 3 | Cloves of Garlic | |
| 2 | 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 | T | Vegetable Oil |
| 1 | c | Coconut Milk |
| 1 | t | Salt |
| 2 | t | Sugar |
| GARNISH | ||
| 4 | Kaffir Lime leaves | |
| Very finely julienned |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 464
Calories From Fat: 261
Total Fat: 30g
Cholesterol: 105.3mg
Sodium: 1241.9mg
Potassium: 1147.7mg
Carbohydrates: 12.6g
Fiber: 1.8g
Sugar: 7.3g
Protein: 37.4g