Recipes - Thai

Yum Pla Duk Fu (Thai Crispy Fish with Mango Salad)
yum pla duk fu


This is a dish of fu-fu (fluffy) fried pla duk (catfish) served with yum (salad) - a combination of a crispy, airy nest of fish meat with tangy, spicy mango salad. The many textures and flavours of this dish work together beautifully as a main dish served with steamed rice or even as a snack served with ice cold beer!
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai









Ingredients:

1 catfish (400-500g, grilled) or any other medium-firm textured fish fillets such as tilapia, cod or haddock
½ cup green mango (sliced into long thin slivers)
2-3 shallots (sliced thinly)
3 tbsp fish sauce
4 tbsp lime juice
1 tbsp sugar
4-5 bird’s eye chillies (mince a few for taste and slice the rest lengthwise for garnish)
1 tsp coriander (optional or more, as garnish)
¼ cup peanuts or cashew nuts (toasted)
½-1 cup vegetable oil




Steps:
  1. Cut the fish into chunks, season with soy sauce or salt, then steam for 5 mins until the meat is fully cooked. You can also poach, bake or pan-fry the fish on low heat as long as you do not create a browned crispy crust on the fish. Set the fish aside to cool.
  2. In the meantime, prepare the mango salad. In a mortar, pound 2-3 bird’s eye chillies until there are no big chunks, then add palm sugar and mash to a paste. Add fish sauce and lime juice and mix until sugar is completely dissolved. Transfer paste to a bowl and add the shallots, dried shrimp, and julienned mango. Set aside to sit while you fry the fish.
  3. Once the fish is cool, transfer it to a bowl lined with muslin cloth. Wrap the cloth around the fish, twist, and squeeze as hard as you can to remove as much liquid as possible.
  4. Then, transfer the fish to a mortar and pestle and pound it until it’s fluffy with no chunks left.
  5. In a wok or a large pot, heat about 3 cm of oil over high heat. Now to put the fu (fluffiness) in the fish, the oil has to be heated to about 200℃.
  6. Once the oil is hot enough, sprinkle half of the fish into the oil. Be careful as the oil will bubble aggressively. Using a skimmer, tuck the edges of the fish and push the fish down to submerge in oil to fry and brown evenly. Once fish is golden brown, remove from oil with a slotted skimmer and set it on paper towels to drain.
  7. Place the fish on a serving plate and sprinkle with roasted peanuts. Garnish mango salad with chopped coriander (optional) and serve beside the fish. Serve the yum pla duk foo as a snack or as a main dish with steamed rice.

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Yum Pla Duk Fu (Thai Crispy Fish with Mango Salad)

Yum Pla Duk Fu (Thai Crispy Fish with Mango Salad)

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This is a dish of fu-fu (fluffy) fried pla duk (catfish) served with yum (salad) - a combination of a crispy, airy nest of fish meat with tangy, spicy mango salad. The many textures and flavours of this dish work together beautifully as a main dish served with steamed rice or even as a snack served with ice cold beer!

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai
Ingredients

1 catfish (400-500g, grilled) or any other medium-firm textured fish fillets such as tilapia, cod or haddock
½ cup green mango (sliced into long thin slivers)
2-3 shallots (sliced thinly)
3 tbsp fish sauce
4 tbsp lime juice
1 tbsp sugar
4-5 bird’s eye chillies (mince a few for taste and slice the rest lengthwise for garnish)
1 tsp coriander (optional or more, as garnish)
¼ cup peanuts or cashew nuts (toasted)
½-1 cup vegetable oil

Instructions
  1. Cut the fish into chunks, season with soy sauce or salt, then steam for 5 mins until the meat is fully cooked. You can also poach, bake or pan-fry the fish on low heat as long as you do not create a browned crispy crust on the fish. Set the fish aside to cool.
  2. In the meantime, prepare the mango salad. In a mortar, pound 2-3 bird’s eye chillies until there are no big chunks, then add palm sugar and mash to a paste. Add fish sauce and lime juice and mix until sugar is completely dissolved. Transfer paste to a bowl and add the shallots, dried shrimp, and julienned mango. Set aside to sit while you fry the fish.
  3. Once the fish is cool, transfer it to a bowl lined with muslin cloth. Wrap the cloth around the fish, twist, and squeeze as hard as you can to remove as much liquid as possible.
  4. Then, transfer the fish to a mortar and pestle and pound it until it’s fluffy with no chunks left.
  5. In a wok or a large pot, heat about 3 cm of oil over high heat. Now to put the fu (fluffiness) in the fish, the oil has to be heated to about 200℃.
  6. Once the oil is hot enough, sprinkle half of the fish into the oil. Be careful as the oil will bubble aggressively. Using a skimmer, tuck the edges of the fish and push the fish down to submerge in oil to fry and brown evenly. Once fish is golden brown, remove from oil with a slotted skimmer and set it on paper towels to drain.
  7. Place the fish on a serving plate and sprinkle with roasted peanuts. Garnish mango salad with chopped coriander (optional) and serve beside the fish. Serve the yum pla duk foo as a snack or as a main dish with steamed rice.

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