33min 4 ppl
Yum Pla Duk Foo (Crispy Catfish and Green Mango Salad)
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 18g
Carbs 14g
Fats 21g
About this dish
Flaked catfish fried until crisp and fluffy, tossed with shredded green mango, shallots and peanuts in a sharp lime dressing.
Allergy Info
Peanuts, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Green mangopeeled and shredded into fine matchsticks300 g
- Thai shallotsthinly sliced3
- Lime juicefreshly squeezed3 tbsp
- Bird's Eye Chilliesfinely chopped3
Fish & Seafood
- Catfish fillets350 g
Dried Goods
- Palm sugargrated1 tbsp
- Roasted peanutsroughly chopped40 g
Oils & Condiments
- Fish sauce2 tbsp
- Vegetable Oilfor deep-frying500 ml
Utensils
- Saucepan
- Wok
- Meat thermometer
- Slotted spoon
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Peel and shred the green mango into fine matchsticks, slice the shallots thinly, and finely chop the chillies.
Approx. 10 minutes
2
Bring a saucepan of water to a gentle simmer, add the catfish fillets, and poach for 8 minutes until a meat thermometer reads at least 63°C.
Approx. 8 minutes
3
Drain the catfish, leave to cool for a few minutes, then flake into small pieces with a fork, discarding any bones.
Approx. 5 minutes
4
Heat the vegetable oil in a wok to 180°C and fry the flaked catfish in batches for 4 minutes, stirring occasionally, until crisp and golden, then drain on kitchen paper.
Approx. 9 minutes
5
Whisk together the lime juice, fish sauce, palm sugar and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
6
Add the green mango, shallots and crispy catfish to the dressing and toss gently to combine.
Approx. 3 minutes
7
Scatter over the roasted peanuts and serve immediately.
Approx. 2 minutes
