Thai Yum Pla Duk Fu

Crispy Catfish Salad with Green Mango Salad

(also spelt as: Yum Pla Dook Foo)

 

Ingredients

•  1 – 2 catfish  – weight 400-500 grams

•  1/4 cup Shallot, sliced

•  1 Mango, sliced thinly (shredded or juliened)

• 3 tablespoons Fish sauce

•  4 tablespoons Lime juice

•  1 tablespoon Sugar

•  5-10 Chilies, chopped

• 2 cups of breadcrumbs

•  1/4 cup fried cashew nuts, or peanut

• Coriander leaves (as a garnish)

 

 

Preparations

1. Steam the fish in large covered steamer until cooked. Allow to  cool and then use fork to remove the meat from the bones.

2. Mix in 2 cups of breadcrumbs

3. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed mixture like a large omelette until golden. Remove and drain. Transfer to a serving plate onto a bed of fresh lettuce leaves.

4. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your preference, but the objective is a balance of sour, spicy and salty, with a hint of sweetness.

5. Spread the salad over the fried fish cake

6. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish.