Ingredients for Thai Catfish Salad Yam Pla Dook Foo
- 1 lb catfish fillet
- Cooking Oil
- 2 tablespoons fish sauce
- Brown Sugar
- Birds Eye Chiles
- Green Mango
- 1/4 cup thinly sliced shallots
- Peanut Oil
- Breadcrumbs
- Lettuce Leaf
- Coriander Leaves
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How to Make Thai Catfish Salad Yam Pla Dook Foo
- Steam 1 lb catfish fillet until cooked through (about 10-15 minutes). Let cool completely.
- Flake the cooled catfish into small, bite-sized pieces and set aside.
- Heat 1/4 cup vegetable oil in a wok or large skillet over medium heat. Add the flaked catfish and fry until golden brown and crispy (about 5-7 minutes), stirring occasionally.
- Remove the fried catfish from the oil and drain on a paper towel-lined plate to remove excess oil.
- In a medium bowl, whisk together 2 tablespoons brown sugar, 2 tablespoons fish sauce, and 2-3 finely chopped bird's eye chilies (adjust to your spice preference).
- Add 1 cup diced ripe mangoes, 1/4 cup thinly sliced shallots, and 1/4 cup roasted peanuts to the bowl. Gently toss to combine.
- Add the crispy fried catfish to the salad and mix gently.
- Serve immediately on a bed of fresh lettuce leaves and garnish with chopped coriander (cilantro).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
59g
Fat
79g
Carbs
6g
