Name: Crispy Catfish and Green Mango Salad (Yum Pla Dook Foo)
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Catfish - 1 whole; Oil for deep frying - 1 whole; Matchstick-cut green mango pieces - 1 cup; Shallots, thinly sliced - ½ cup; Chopped fresh cilantro - ½ cup; Chopped green onions - ¼ cup; Peanuts - ¼ cup; Fish sauce - 4 tablespoons; Lime juice, or more to taste - 2 tablespoons; Thai chiles, finely chopped, or to taste - 3; White sugar - 1 teaspoon

Ingredients for - Crispy Catfish and Green Mango Salad (Yum Pla Dook Foo)

1. Catfish 1 whole

2. Oil for deep frying 1 whole

3. Matchstick-cut green mango pieces 1 cup

4. Shallots, thinly sliced ½ cup

5. Chopped fresh cilantro ½ cup

6. Chopped green onions ¼ cup

7. Peanuts ¼ cup

8. Fish sauce 4 tablespoons

9. Lime juice, or more to taste 2 tablespoons

10. Thai chiles, finely chopped, or to taste 3

11. White sugar 1 teaspoon

How to cook deliciously - Crispy Catfish and Green Mango Salad (Yum Pla Dook Foo)

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Place catfish on a baking sheet.

2 . Stage

Roast in the preheated oven until flesh is opaque, 10 to 15 minutes. Flake into large pieces with a fork. Lay the flaked fish out on a plate to dry.

3 . Stage

Heat oil in a large pan over medium-high heat. Fry fish in batches until golden brown, about 5 minutes. Try not to break up the fish too much in the pan.

4 . Stage

Toss mango, shallots, cilantro, green onions, peanuts, fish sauce, lime juice, Thai chiles, and sugar together in a large bowl. Toss in crispy catfish at the very last minute. Check the seasoning; the salad should taste sour, hot, and salty, with a slight sweetness at the end.