Crispy Catfish And Green Mango Salad Yum Pla Dook Foo Recipes
THAI CATFISH SALAD (YAM PLA DOOK FOO)
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
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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- Cut the fish into chunks, season with soy sauce or salt, then steam for 5 minutes until the meat is fully cooked. If you don't want to steam the fish, you can cook the fish however you like, as long as you don't create a browned crispy crust on the fish (poach, bake, even stir-fry in a pan on low heat). When done, let the fish cool off so you can handle it more easily.
- While the fish is cooking and cooling, make the mango salad. In a mortar, pound Thai chilies until there are no more big chunks (chili skin is fine), then add the palm sugar and mash until it's a muddy paste. Add fish sauce and lime juice and swirl until the sugar is completely dissolved. Transfer to a bowl, and stir in the dried shrimp, shallots, and mango. Let sit while you fry the fish.
- Once the fish is cool enough to handle, transfer it into a muslin-lined bowl. Wrap the cloth around the fish, twist it to secure the fish in the cloth, and squeeze the fish as hard as you can to get rid of as much liquid as possible (this is why you want to let the fish cool, if it's too warm, you won't want to squeeze hard!).
- Transfer the fish to a mortar and pestle, then pound it until it's fluffy and there are no more chunks.
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