Thai Crispy Catfish Salad
Ingredients
- 500 gPangasius hypophthalmus (whole or fillets)
- 750 mlPeanut oil (for frying)
- 3 tbspfish sauce
- 3 tbspLime juice
- 1 tbsppalm sugar
- 2 pcThai chili (thinly sliced)
- 3 pcShallot (thinly sliced)
- 10 gFresh cilantro (leaves only)
- 30 gPeanut (roasted and crushed)
- 1 pcGreen mango (shredded into julienne)
Method
Golden, lacy fish flakes with an intense crunch, balanced by a sharp and acidic green mango salad. A textural contrast between rich fried fish and vibrant lime zest.
- 1
Steam the catfish. Carefully remove skin and bones. Flake the flesh with a fork until you get very fine filaments.
- 2
Finely mince the cooked flesh with a knife. It must be almost dry to the touch to puff up properly in the oil. If too moist, squeeze it in a cloth.
- 3
Heat the oil until shimmering. Drop the fish flakes in small handfuls. They should brown instantly and form a crispy, honeycomb-like patty. Drain on paper towels.
- 4
In a bowl, dissolve palm sugar in lime juice and fish sauce. Add sliced Thai chilies. The dressing should be sharp and balanced.
- 5
Mix sliced shallots, cilantro, and green mango. Pour the dressing over. Place this salad on top of the fried fish just before serving to maintain the crunch.
Frequently asked questions
How do you get this dish right?
- The secret lies in drying the flesh: if it's too wet, it will boil in the oil instead of puffing up.
- The oil must be very hot; as soon as it lightly smokes, it's time to drop the fish.
How long does this dish keep?
Consume immediately. The fish loses its crunch within minutes once in contact with the salad's moisture.
