Yam Pla Duk Foo Recipe

No, despite its name, this recipe has nothing to do with yams (God forbid I try to trick some of you into eating a vegetable…).

Yam Pla Duk Foo, translated in English as “Fried Catfish with Green Mango Salad”, is a traditional Thai dish that can be easily found in most restaurants and even through street food vendors.

Bringing together some of the simplest of Thailand’s exotic ingredients, this dish makes for a tantalising appetizer at any feast, and jsut as easily star on it’s own.

Now fortunately for you this dish does not require experienced knife or frying skills, which is just as well because according to my fan letters, most of my readers are currently serving time for incursions related to both of those things.

To ensure utmost authenticity of our recipe, I’ve had my subordinate collaborate with an authentic Thai in the instruction and delivery of this recipe. When Yanisa is not busy being an awesome sous-chef, she’s running her own incredible blog about interior design (Aether Design) that harnesses the 4 elements of nature to create luxury living. Even the narcissistic, attention-demanding gator that is me implores you to do yourself a favour and check her site out. Okay now back to my stuff:

Recipe Video Tutorial

Ingredients

Mango Salad

• Thai chilies, as per your spice tolerance (1-2 should be enough)
• 2 Tbsp finely chopped palm sugar (brown or coconut sugar work as substitutes)
• 2 Tbsp fish sauce
• 2 Tbsp lime juice
• ½ shallot, thinly sliced
• 1 sour green mango, julienned (see note)
• 2 Tbsp chopped cilantro (Optional topping)

Fish

• 250g white fish meat de-boned
• A pinch of salt or soy sauce for seasoning fish
• 4 Tbsp crushed peanuts or cashews
• Vegetable oil for frying

Instructions

1. Cut the fish into chunks, season with soy sauce or salt, then bake for 5 minutes at approximately 350 deg Celsius until the meat is fully and moisture is nearly dried out. Avoid creating a browned crispy crust on the fish. When done, let the fish cool off until needed again.
2. Take and peel raw mango completely. Use sharp knife and tap mango gently but repeatedly to create narrow, vertical strands. Slice strands off each time and continue process until you reach the pip.
3. Chop and crush chilies in a bowl. Ideally chilies can be crushed in a mortar, but with a spoon will work as well. Once done add in sugar and blend together until well mixed. Add fish sauce, lime juice, and shallots and mix until all ingredients are well blended. Pour over julienned mango stripes and let it sit to absorb flavours.
4. Take cooled off fish into one bowl and smash all pieces with spoon until only little flakes exist. If any additional moisture is left as a result, drain this out.
5. Grab a decent size pot or deep wok and fill with enough oil to deep fry fish pieces. Set oil to high heat until it reaches boil or about 200 deg Celsius. As optional, you can add cashews or peanuts to oil for extra flavouring.
6. If planning to plate, prepare by adding lettuce across plate
7. Slowly add chunks of fish into boiling oil (About 5-6 tbps at one time). Keep distance to avoid backsplash. Take a large flat spoon and gently push fish pieces together inside pot so that they clump together. Wait until fish piece looks fully crispy brown before taking out of the pot and setting down on plate. Do this until all fish has been used up.
8. Take mango salad and place either beside or over fish pieces. Sprinkle additional nuts on top and add corriander on top for additional flavouring.
9. Now serve your guests and show them your incredibly exotic cooking skills.

Did you find this article useful? Let us know by pinning us!