Yam Pla Dook Foo

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.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 380
• Protein: 21 g
• Carbs: 15 g
• Fat: 26 g

Ingredients

• 500 g Pangasius hypophthalmus ( whole or fillets )
• 750 ml Peanut oil ( for frying )
• 3 tbsp fish sauce
• 3 tbsp Lime juice
• 1 tbsp palm sugar
• 2 piece Thai chili ( thinly sliced )
• 3 piece Shallot ( thinly sliced )
• 10 g Fresh cilantro ( leaves only )
• 30 g Peanut optional ( roasted and crushed )
• 1 piece Green mango ( shredded into julienne )

Instructions

1. Preparing the fish

   Steam the catfish. Carefully remove skin and bones. Flake the flesh with a fork until you get very fine filaments.

2. Drying and mincing

   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. Honeycomb frying

   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. Seasoning

   In a bowl, dissolve palm sugar in lime juice and fish sauce. Add sliced Thai chilies. The dressing should be sharp and balanced.

5. Final assembly

   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.

Chef's tips

• 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.

Storage

Consume immediately. The fish loses its crunch within minutes once in contact with the salad's moisture.