Crispy Catfish Salad (Yum Pladook Foo)
A classic Thai dish that balances crispy, airy catfish with a bright, spicy green mango salad. The contrast between crunchy fish and tangy dressing is what makes Yum Pla Dook Foo so addictive.
Ingredients
For the Crispy Catfish:
- 1 whole grilled catfish
- cooking oil for deep-frying
For the Mango Salad:
- ½ sour green mango shredded
- 2 tbsp peanuts roasted
- 5 shallots thinly sliced
- 1 celery cut into 1-inch pieces
- 3 red jinda chili fresh, minced
- 1 ½ tbsp palm sugar
- juice of 1 lime
- 2 tbsp fish sauce
- ½ tsp seasoning powder
Instructions
For the Crispy Catfish:
- Remove the meat from the grilled catfish, making sure there are no bones left.
- Using a mortar and pestle, pound the fish until it becomes light and fluffy. (Alternatively, pulse briefly in a food processor, but make sure not to over-process.)
- Spread the fish in a thin layer on a tray and dry it in a low oven (about 100–120°C / 210–250°F) until completely dry but not browned.
- Set aside and let the dried fish meat cool completely.
- Heat a generous amount of cooking oil over medium-high heat. Once the oil is very hot, add small handfuls of the fish meat (do not crowd the pan).
- As soon as the fish floats and turns a light golden brown, scoop it out immediately and drain on paper towels.
For the Mango salad:
- In a mixing bowl, combine fish sauce, lime juice, palm sugar, and seasoning powder. Stir until the sugar is completely dissolved.
- Add the sliced chilies, shallots, mango, and celery into the dressing. Toss gently to combine all the flavors.
Assembly:
- Place the crispy catfish on a serving plate. You can either pour the dressing over the fish just before eating or serve the salad in a separate bowl to keep the fish extra crunchy. Garnish with roasted peanuts on top.
Notes
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