Crispy Catfish And Green Mango Salad Yum Pla Dook Foo Food

CRISPY CATFISH AND GREEN MANGO SALAD (YUM PLA DOOK FOO)

Crispy Catfish and Green Mango Salad (Yum Pla Dook Foo) image

Yum Pla Dook Foo is a traditional Thai dish with green mangoes and crispy catfish. Light and refreshing, it will bring you directly to the land of smiles. Another way to serve is to put the crispy fish on a plate with the salad mixture on the side.

Provided by Sckolo

Categories Salad

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 whole catfish
oil for deep frying
1 cup matchstick-cut green mango pieces
½ cup shallots, thinly sliced
½ cup chopped fresh cilantro
¼ cup chopped green onions
¼ cup peanuts
4 tablespoons fish sauce
2 tablespoons lime juice, or more to taste
3 Thai chiles, finely chopped, or to taste
1 teaspoon white sugar

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Place catfish on a baking sheet.
Roast in the preheated oven until flesh is opaque, 10 to 15 minutes. Flake into large pieces with a fork. Lay the flaked fish out on a plate to dry.
Heat oil in a large pan over medium-high heat. Fry fish in batches until golden brown, about 5 minutes. Try not to break up the fish too much in the pan.
Toss mango, shallots, cilantro, green onions, peanuts, fish sauce, lime juice, Thai chiles, and sugar together in a large bowl. Toss in crispy catfish at the very last minute. Check the seasoning; the salad should taste sour, hot, and salty, with a slight sweetness at the end.

Nutrition Facts : Calories 277 calories, Carbohydrate 15.5 g, Cholesterol 47.7 mg, Fat 17.6 g, Fiber 2 g, Protein 16.2 g, SaturatedFat 2.6 g, Sodium 1208.9 mg, Sugar 9.2 g

THAI CATFISH SALAD (YAM PLA DOOK FOO)

Thai Catfish Salad (Yam Pla Dook Foo) image

Make and share this Thai Catfish Salad (Yam Pla Dook Foo) recipe from Food.com.

Provided by ummi77

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium catfish
2 cups cooking oil
2 tablespoons fish sauce
2 tablespoons brown sugar
8 birds eye chiles, sliced
1/2 cup julienned green mango
1/4 cup shallot, finely sliced
3 tablespoons roasted peanut oil, pound coarsely
breadcrumbs (optional)
lettuce leaf (to garnish)
coriander leaves (to garnish)

Steps:

Steam catfish till done and let cool.
Remove flesh and crumble into small bite-sized pieces and spread.
(If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
In a mixing bowl, mix sugar, fish sauce and birdeye chili.
Add mangoes, shallot, groundnut and mix well.
Serve on lettuce and garnish with coriander.

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