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Trey Trung Kroeung (lemongrass Enrobed Catfish Fillets)

A home-style Trey Trung Kroeung (lemongrass Enrobed Catfish Fillets) made with Lemongrass Minced, Md Shallots, Dried Asian Chiles, Kaffir Lime Leaves, and Galangal Root Thinly Sliced. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 2
• 4
• 4
• 3

Method (preview)

1. 1

   Stems and seeds removed 1 tb Lemongrass minced

2. 2

   GARNISH

3. 3

   Soak the New Mexican chiles in water to soften; remove and drain.

4. 4

   Place all the paste ingredients in a blender or food processor and puree until smooth.

5. 5

   Pan fry the catfish in the oil over high heat until firm, but not browned, turning once.

6. 6

   Using a separate pan, cook the paste over medium heat for about 2 minutes, stirring constantly, until the aroma is released.

7. 7

   Add the coconut milk, salt, and sugar.

8. 8

   Add the fish to the sauce and cook 5 more minutes.

9. 9

   If the paste is too thick, add more water until the desired consistency is achieved.

10. 10

    Serve with Jasmine rice and the Kaffir lime leaves.

11. 11

    Heat scale medium.