Thai Catfish Salad Yam Pla Dook Foo
Crispy, zesty, and utterly unique, Thai Catfish Salad (Yam Pla Dook Foo) is a must-try for lovers of bold, refreshing flavors. This traditional Thai dish starts with perfectly golden, fried shredded catfish, creating a light and airy texture that's irresistibly crispy. The salad comes alive with the vibrant tang of green mango, the heat of bird's eye chilies, and the aromatic crunch of roasted peanuts. Tossed in a tantalizing dressing of fish sauce, lime juice, and palm sugar, every bite is a perfect balance of sweet, tangy, salty, and spicy. Garnished with cilantro and optional carrots for a burst of color, this salad makes for an unforgettable appetizer or side dish. Perfectly suited for a warm day, Yam Pla Dook Foo is a show-stopping recipe that brings the authentic taste of Thailand to your table.
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Recipe Information
Ingredients
- 500 grams Catfish fillet
- 500 ml Vegetable oil
- 1 Green mango
- 3 pieces Shallots
- 2 Bird's eye chilies
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 2 tablespoons Cilantro leaves
- 2 tablespoons Roasted peanuts
- 1 Carrots (optional, for garnish)
Instructions
Pat the catfish fillet dry using paper towels. Make sure there is no excess moisture.
Using a fork or a small knife, gently scrape the catfish fillet to shred it into fluffy pieces. Do not use large chunks; the texture should be light and airy.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat. Ensure the oil is hot before frying.
Fry the shredded catfish in batches. Use a fine-mesh strainer or slotted spoon to break up larger pieces while frying. Fry until fluffy and golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Peel and julienne the green mango. Thinly slice the shallots and bird’s eye chilies.
In a small bowl, mix the fish sauce, lime juice, and palm sugar to make the dressing. Stir until the sugar dissolves completely.
Place the fried catfish on a serving plate. Top with the julienned green mango, shallots, and bird’s eye chilies.
Drizzle the dressing evenly over the salad. Garnish with cilantro leaves, roasted peanuts, and optional julienned carrots for additional color and crunch.
Serve immediately as a refreshing starter or a side dish. Enjoy this crispy and zesty Thai classic!
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 78.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 8.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
