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Thursday, July 24, 2003

Yum Pla-dook-foo


Crispy Catfish and Green Mango Salad
For crispy catfish

1 whole catfish, about 1.5 pounds
or ¾ pound catfish, sole, or haddock filet
oil for deep frying

For the salad
1 cup green mango, julienned (can be substituted with sour green apple)
½ cup shallots, thinly sliced
½ cup cilantro, chopped
scant ¼ cup green onion, finely sliced
¼ cup of peanuts
2-3 tbsp lime juice (this depends on the sourness of your mango/apple)
4 tbsp fish sauce
1 tsp sugar
3 chillies, finely chopped (use more or less to your taste)

To make crispy catfish
1. Roast the whole fish or fish filet in an oven, at 450f for the whole fish, and 400f for the filet. Set aside until cool.
2. Use a fork to fluff the cooked fish meat, lay the fluffed meat out on a plate to dry.
3. Heat oil in a large pan until hot, fry the fish in batches until golden brown. Try not to break up the fish too much in the pan.

To make the salad
In a large bowl, toss all the salad ingredients together. Taste the salad, depending on the sourness of the mango or apple, you may need to adjust the seasonings. Toss the crispy catfish in the salad at the very last minute. Check the seasonings again. The salad should taste sour, hot, and salty, with a slight sweetness at the end.

How to serve
You could serve the salad with all the ingredients tossed together, or put the crispy fish on a plate with the salad mixture on the side or on top.

P.S. Feel free to leave a comment should you have any question about this recipe or the ingredients. I'll be happy to help if I can.



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