Yam pla duk foo

Method

1. 1 Grill the catfish over charcoal or in a 200-degree oven for 20 minutes until cooked through and fragrant. Let it cool, then remove the flesh and discard all the bones.
2. 2 Using a fork, shred the fish meat into very fine, fluffy strands, then spread it out on a tray to dry for 15 minutes.
3. 3 Heat the oil until very hot, then add the grouper fillets and fry for 3 minutes until they form golden, crispy round patties. Remove and drain on paper towels.
4. 4 Shred the green mango into strips, pound the chili peppers with dried onions, then mix with fish sauce, lemon juice, and palm sugar to make the dressing.
5. 5 Mix the shredded mango with the dressing and coarsely crushed roasted peanuts just before serving.
6. 6 Place the mango salad next to the crispy fried fish cakes, sprinkle with cilantro, and mix at the table so the fish doesn't become soggy.

With an appliance

• Air fryer 59 min

  Replace step 3: evenly spray oil on the minced fish, spread thinly on perforated baking paper, then fry at 200 degrees for 8 minutes, stirring at the 4th minute; keep the mango salad to mix in when serving.