| 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.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”