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My review
Crispy Catfish and Green Mango Salad (Yum Pla Dook Foo)
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Sckolo
"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."
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Ingredients
45 m servings 277Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Notes:
- Substitute whole catfish with 3/4 pound catfish, sole, or haddock fillet if desired. Roast fillets at 400 degrees F (200 degrees C).
- You can substitute sour green apple for the green mango.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.