Trey Trung Kroeung Lemongrass Enrobed Catfish Fillets

PASTE: 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

FISH: 4 8 oz Catfish fillets

2 tb Vegetable Oil

1 c Coconut Milk

1 t Salt

2 t Sugar

GARNISH: 4 Kaffir Lime leaves

Very finely julienned 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 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.