Cambodian Spicy Coconut Catfish Nuggets - Trey Char Tirk Kreoung

Ingredients:

1 lb Catfish nuggets or any white meat fish

1 cup Coconut milk

1 cup Water

2 Kaffir lime leaves

4 slices Fresh galanga root, or frozen galanga root

1/4 cup Lemon grass, minced

1 tbsp Fish sauce

1 tbsp Palm sugar or light brown sugar

2 tbsp Cooking oil

1 tsp Shrimp paste, optional (or any fish sauce to taste)

1/4 tsp Black pepper

2 Hot chili pepper

2 cloves Garlic, peeled

1 small Yellow onion, peeled and chopped

1 large Dried red pepper, soaked in warm water (or 1 teaspoon paprika)

Cooking Instructions:

Rinse catfish nuggets with cold water, drain and pat dry with paper towel. In a blender, put lemon grass, kaffir lime leaves, galanga, onion, garlic, chili pepper, water and red pepper and blend them well and set it a side. Pre-heat a large skillet, when it is hot add cooking oil. Add catfish nuggets and lightly brown them. Pour spices sauce and coconut milk over catfish nuggets. Season with fish sauce, sugar, black pepper and shrimp paste (or any fish sauce). Serve hot with rice and steamed or fresh vegetables.

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