Crispy Catfish and Green Mango Salad (Yum Pla Dook Foo) recipe
All Recipes Salad
Ingredients
- 1 whole catfish oil for deep frying 1 cup matchstick-cut green mango pieces ½ cup shallots, thinly sliced ½ cup chopped fresh cilantro ¼ cup chopped green onions ¼ cup peanuts 4 tablespoons fish sauce 2 tablespoons lime juice, or more to taste 3 Thai chiles, finely chopped, or to taste 1 teaspoon white sugar
Nutrition Info
- 277 caloriescarbohydrate: 15.5 gcholesterol: 47.7 mgfat: 17.6 gfiber: 2 gprotein: 16.2 gsaturatedFat: 2.6 gservingSize: -sodium: 1208.9 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Crispy Catfish and Green Mango Salad (Yum Pla Dook Foo)
Directions
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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.