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September 2018

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Trey Trung Kroeung Lemongrass Enrobed Catfish Fillets Recipe

Trey Trung Kroeung Lemongrass Enrobed Catfish Fillets recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Trey Trung Kroeung Lemongrass Enrobed Catfish Fillets recipe  PDF


PASTE: 3 Dried Nume 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 Me ican 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.

Trey Trung Kroeung Lemongrass Enrobed Catfish Fillets recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
826 people have voted
Last Reviewed on 2018-09-19



Wednesday, Sep 19 2018 Download & Print Trey Trung Kroeung Lemongrass Enrobed Catfish Fillets recipe  PDF   Mexican recipes RSS   New

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