🐟 Yam pla duk foo (crispy catfish salad)

Name: Yam pla duk foo (crispy catfish salad)
Total time: 50 min
Yield: 2
Cuisine: Thailand · Central Thailand
Ingredients: 300 g catfish fillet; Vegetable oil for deep-frying; 1 green mango, peeled and finely shredded; 3 shallots, thinly sliced; 2–3 fresh chilies, sliced; Juice of 2 limes and 1 tsp sugar; 2 tbsp roasted peanuts; Fresh coriander, salt

Origin: Thailand · Central Thailand

320kcal

per serving · 200 g

160kcal

per 100 g

20 gProtein10 g / 100 g

18 gFat9 g / 100 g

16 gCarbs8 g / 100 g

Yam pla duk foo is a Thai salad built on catfish that is cooked, flaked and deep-fried until it puffs into a light, crunchy golden mass. It is served with a sharp, sweet and sour green mango salad dressed with lime and chili, plus sliced shallot and roasted peanuts. The contrast between airy crisp fish and juicy sour mango is the whole point.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein10 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: crispy catfish

Not veganbecause of: crispy catfish

Contains glutenbecause of: crispy catfish

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Peanuts

What it is made of

crispy catfishgreen mangochili pepperlimepeanutsshallot

Recipe

2 servings50 min

Ingredients

300 g catfish fillet
Vegetable oil for deep-frying
1 green mango, peeled and finely shredded
3 shallots, thinly sliced
2–3 fresh chilies, sliced
Juice of 2 limes and 1 tsp sugar
2 tbsp roasted peanuts
Fresh coriander, salt

Method

Steam or bake the catfish for 15 minutes until cooked, then cool, remove skin and bones and flake very finely.
Heat the oil to 180 °C and drop in handfuls of flaked fish; fry until puffed and golden, then drain on paper.
Mix lime juice, sugar, chili and a pinch of salt for the dressing.
Toss the mango and shallot with the dressing.
Serve the crispy fish next to the mango salad, scattered with peanuts and coriander.

How to make it lighter

Pat the flaked fish very dry and drain it well after frying so it absorbs less oil.
Cut the peanuts down to a sprinkle — 1 tbsp of peanuts is about 55 kcal.
Make the mango salad the bigger part of the plate and treat the crispy fish as the topping.

History

The dish comes from central Thai cooking, where catfish from rivers, canals and ponds is an everyday fish. The name means roughly "fluffy catfish salad", after the puffed texture of the fried fish, and it is a familiar dish at Thai restaurants both in Thailand and abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →