Asian Spicy Recipes - Trey Trung Kroeung (Lemongrass-Enrobed Catfish Fillets)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF CAMBODIA
Trey Trung Kroeung (Lemongrass-Enrobed Catfish Fillets) Ingredients
Paste:
3 dried 1 tbsp 4 cloves 2 medium 4 dried 4 3 thin slices Pinch 1/2 cup	New Mexican chiles (seeded) Lemongrass (minced) Garlic Shallots Piquin chiles (or other small hot chiles) (seeded) Kaffir lime leaves Galangal (or ginger) (peeled) Turmeric powder Water
Fish:
4-8 oz 2 tbsp 1 cup 1 tsp 2 tsp 4	Catfish fillets Vegetable oil Coconut milk Salt Sugar Kaffir lime leaves (very finely julienned) (for garnish)
Method For the paste, soak the New Mexican chiles for 10 minutes in lukewarm 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 garnished with the kaffir lime leaves