Thai Catfish Salad (Yam Pla Dook Foo) Recipe

Name: Thai Catfish Salad (Yam Pla Dook Foo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium catfish; 2 cups cooking oil; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 8 birds eye chiles, sliced; 1/2 cup julienned green mango; 1/4 cup shallot, finely sliced; 3 tablespoons roasted peanut oil, pound coarsely; breadcrumbs (optional); lettuce leaf (to garnish); coriander leaves (to garnish)

Servings: persons

1 medium catfish
2 cups cooking oil
2 tablespoons fish sauce
2 tablespoons brown sugar
8 birds eye chiles, sliced
1/2 cup julienned green mango
1/4 cup shallot, finely sliced
3 tablespoons roasted peanut oil, pound coarsely
breadcrumbs (optional)
lettuce leaf (to garnish)
coriander leaves (to garnish)

1
Steam catfish till done and let cool.
2
Remove flesh and crumble into small bite-sized pieces and spread.
3
(If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
4
Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
5
In a mixing bowl, mix sugar, fish sauce and birdeye chili.
6
Add mangoes, shallot, groundnut and mix well.
7
Serve on lettuce and garnish with coriander.

1171

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium catfish, 2 cups cooking oil, 2 tablespoons fish sauce, 2 tablespoons brown sugar, and more.

Yes, Thai Catfish Salad (Yam Pla Dook Foo) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Catfish Salad (Yam Pla Dook Foo)

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