Yum Pla Duk Foo (Crispy Catfish Salad)
This vibrant Thai salad features crispy fried catfish flakes, providing a unique texture and savory flavor. It's tossed with a bright and spicy dressing, complemented by fresh herbs and crunchy vegetables. A perfect balance of sweet, sour, salty, and spicy.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 459 kcal
Allergen information: may contain fish, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gcatfish fillet, cooked, flaked
- 3 cupvegetable oil
dressing
- 2 pcsshallot, thinly sliced
- 2 clovegarlic, finely minced
- 3 pcsthai chili, finely chopped
- 4 tbsplime juice, freshly squeezed
- 3 tbspfish sauce
- 2 tbsppalm sugar, finely chopped
salad
- 1 pcsgreen mango, julienned(optional)
- 1 pcscucumber, thinly sliced
- 0.5 pcsred onion, thinly sliced
garnish
- 0.25 cupcilantro, roughly chopped
- 0.25 cupmint leaf, roughly chopped
- 0.25 cuppeanut, roasted, crushed(optional)
Equipment
wok · deep pan · slotted spoon · mixing bowls · cutting board · knife
The method
Step by step
- 1
Ensure the cooked catfish fillet is completely dry, then flake it into very small pieces using your hands or a fork.
About 5 min
Cook’s note: The drier the fish, the crispier it will become when fried.
- 2
Heat vegetable oil in a wok or deep pan over medium-high heat until it reaches about 175°C (350°F).
About 5 min
Cook’s note: Use a deep-fry thermometer for accuracy.
- 3
Carefully add the flaked catfish to the hot oil in batches, ensuring not to overcrowd the pan.
- 4
Fry the catfish for 3-5 minutes per batch, stirring occasionally, until it turns golden brown and very crispy.
About 10 min
Cook’s note: It should be light and airy in texture.
- 5
Remove the crispy catfish with a slotted spoon and drain thoroughly on paper towels.
- 6
In a medium bowl, combine the shallot, garlic, thai chili, lime juice, fish sauce, and palm sugar for the dressing.
About 3 min
Cook’s note: Stir well until the palm sugar is fully dissolved.
- 7
Add the green mango, cucumber, and red onion to a large mixing bowl.
About 2 min
- 8
Pour the dressing over the vegetables and toss gently to combine.
About 1 min
- 9
Just before serving, gently fold in the crispy fried catfish.
About 1 min
Cook’s note: Add the catfish right before serving to maintain its crispness.
- 10
Garnish with cilantro, mint leaf, and crushed peanut if using.
About 1 min
- 11
Serve immediately.
Per serving
Nutrition
- Calories
- 458.9kcal
- Protein
- 26.9g
- Carbs
- 27g
- Fat
- 28.1g
- Fibre
- 2.8g
- Sugar
- 16.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover salad and crispy catfish separately in airtight containers in the refrigerator.
This dish is best eaten fresh; reheating is not recommended as the catfish will lose its crispness.
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