Cherry & Dennis Helper Habitat
Thai Yam Pla Duk Foo Crispy Catfish Salad
泰式脆鯰魚沙律
Recipe overview
Fluffy crisp catfish sits over tart green mango and herb salad.
01
Ingredients
Main ingredients
- 500 g boneless catfish fillets
- 250 g green mango
- 3 shallots
- 50 g roasted peanuts
- 20 g cilantro
Sour-spicy dressing
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 2 red chilies
For frying
- 750 ml neutral frying oil
- 2 tbsp rice flour
02
Tools
- steamer
- fork
- knife and chopping board
- deep heavy pan
- oil thermometer
- wire rack
- food thermometer
- mixing bowl
- paper towels
- slotted spoon
03
Steps
Step 1
1. Steam catfish fillets until opaque and the thickest part reaches
Steam catfish fillets until opaque and the thickest part reaches 63°C.
Step 2
2. Cool fish just enough to handle, remove any remaining bones and f
Cool fish just enough to handle, remove any remaining bones and flake it finely.
Step 3
3. Spread flakes on a tray and pat dry thoroughly with paper towels.
Spread flakes on a tray and pat dry thoroughly with paper towels.
Step 4
4. Peel and shred green mango into thin strands.
Peel and shred green mango into thin strands.
Step 5
5. Thinly slice shallots and red chilies and chop cilantro.
Thinly slice shallots and red chilies and chop cilantro.
Step 6
6. Mix lime juice, fish sauce and palm sugar until dissolved
Mix lime juice, fish sauce and palm sugar until dissolved; add sliced chilies.
Step 7
7. Toss dried fish flakes with rice flour very lightly.
Toss dried fish flakes with rice flour very lightly.
Step 8
8. Heat frying oil to 175°C in a heavy pan no more than half full.
Heat frying oil to 175°C in a heavy pan no more than half full.
Step 9
9. Fry fish flakes in small batches until airy, crisp and golden.
Fry fish flakes in small batches until airy, crisp and golden.
Step 10
10. Drain fish on a wire rack and allow the oil to drip away.
Drain fish on a wire rack and allow the oil to drip away.
Step 11
11. Toss mango, shallots, cilantro and peanuts with the dressing.
Toss mango, shallots, cilantro and peanuts with the dressing.
Step 12
12. Pile crisp catfish over the mango salad just before serving so it
Pile crisp catfish over the mango salad just before serving so it stays crunchy.
Common mistakes
- Wet fish splatters in hot oil and will not crisp.
- A deep pan filled too high can overflow.
- Adding dressing onto fish early makes it soggy.
Tips
Steam catfish to 63°C at its thickest point, cool enough to handle, check for bones and dry the flakes thoroughly. The 75 minutes includes heating water, steaming, cooling, preparing salad, heating oil and batch frying. Pile fish over salad just before serving.
