Authentic Thai Crispy Catfish Salad - Yum Pla Duk Foo Recipe

Ingredients

2 Catfish Fillets
Oil for Frying
2 Cups Green Mango (shredded)
6 Thai Chilies (crushed)
4 Cloves Garlic (crushed)
2 Tablespoons Fish Sauce
2 Tablespoons Palm Sugar
2 Tablespoons Lime Juice
1/4 Cup Roasted Peanuts (chopped)
1/4 Cup Coriander Leaves (chopped)
1/4 Cup Mint Leaves (chopped)
1 Red Onion (sliced thin)

Steps and instructions

Begin by deep frying the catfish fillets in oil until they become crispy and golden. This could take around 10 minutes.
Once the catfish is cooked, let it cool down and then shred it into fluffy pieces.
Next, prepare the dressing by pounding together the crushed garlic and Thai chilies in a mortar and pestle until they form a paste.
Add the fish sauce, palm sugar, and lime juice into the paste and mix well until the sugar is fully dissolved.
In a large mixing bowl, combine the shredded catfish, shredded green mango, and the dressing. Toss until everything is well coated.
Add the chopped peanuts, coriander leaves, mint leaves, and red onion to the bowl. Give it another toss to mix everything together.
Once everything is evenly mixed, the Yum Pla Duk Foo is ready to serve. Enjoy it as a salad or as a main course with steamed rice.

Tools for making

Frying Pan - For deep frying the catfish
Mortar and Pestle - To pound the garlic and Thai chilies for the dressing
Mixing Bowl - For combining the shredded catfish, green mango, and dressing
Sharp Knife - To slice the red onion and chop the peanuts, coriander leaves, and mint leaves
Tongs or Slotted Spoon - For removing the fried catfish from the oil

Recipe variations

Use a different type of fish fillet like tilapia or cod instead of catfish.
Experiment with different types of fruit or vegetables in place of green mango, such as papaya or cucumber.
For a vegetarian or vegan version, replace the catfish with tofu or tempeh.
Add extra vegetables like shredded carrots or bell peppers for added crunch and flavor.
Include other herbs like Thai basil or lemongrass to enhance the aromatic profile of the dish.
For a spicier kick, increase the number of Thai chilies or add sliced bird's eye chilies.
Try using brown sugar or honey instead of palm sugar for a slightly different sweetness.
Garnish with toasted coconut flakes or sesame seeds for an additional texture and nutty flavor.
Serve the salad on a bed of lettuce or mixed greens for a refreshing twist.

Recipe overview

Yum Pla Duk Foo, a classic Thai dish, is a wonderful combination of crispiness, tanginess, and spice. Also known as Crispy Catfish Salad with Green Mango, this recipe is a favorite among Thai cuisine lovers. The dish features deep-fried catfish that's shredded to a fluffy texture, mixed with a spicy salad of shredded green mango, roasted peanuts, herbs, and a tangy dressing. The recipe is not too complicated, but it does require careful preparation of ingredients and a bit of patience. The result, however, is an incredibly flavorful and enjoyable dish that's both satisfying and healthy. You can serve Yum Pla Duk Foo as a standalone salad or as a main dish accompanied by steamed rice.

Common questions

Can I use a different type of fish instead of catfish? Yes, you can use other white fish fillets such as tilapia or cod as a substitute for catfish.
What can I use as a vegetarian alternative to catfish? For a vegetarian version, you can replace the catfish with tofu or mock meat.
Is it necessary to deep fry the catfish? Deep frying the catfish gives it a crispy texture, but if you prefer a healthier option, you can also bake or grill the fillets until cooked.
Can I adjust the spiciness of the dish? Absolutely! You can adjust the amount of Thai chilies according to your preferred level of spiciness. Start with a smaller amount if you're sensitive to heat.
Can I make the dressing in advance? Yes, you can prepare the dressing ahead of time and store it in the refrigerator. Just make sure to give it a good stir before adding it to the salad.
Can I add other vegetables to the salad? Certainly! Feel free to experiment and add additional vegetables such as shredded carrots, cucumber, or bell peppers to enhance the flavors and textures.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining and tossing the ingredients.
Mortar and Pestle - Used for pounding the garlic and Thai chilies to make the dressing paste.
Sharp Knife - For slicing the red onion and chopping the peanuts, coriander leaves, and mint leaves.
Deep Fryer or Deep Pan - To deep fry the catfish fillets until crispy.
Slotted Spoon - For removing the fried catfish fillets from the oil.

Origin stories

Yum Pla Duk Foo, or Crispy Catfish Salad with Green Mango, hails from the vibrant culinary landscape of Thailand. This dish showcases the quintessential Thai balancing act of hot, sour, sweet, and salty flavors, all in one plate. Particularly beloved in the central regions of the country, it's a standout amongst street food vendors, where the tempting aroma of fried catfish lures in both locals and tourists alike. The use of green mango adds a delightful tartness that cuts through the richness of the fried catfish, while the addition of Thai chilies provides a fiery kick that's so characteristic of Thai cuisine. The tradition of serving Yum Pla Duk Foo as a shared plate speaks to the Thai culture of communal eating, where food is not just about nourishment, but also about bringing people together.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.