Photograph of the finished Yam pla duk foo

Thailand · Gỏi xoài cá trê chiên bông

Yam pla duk foo

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Catfish Catfish 480 g
  • Photograph of Green mangoes Green mangoes 240 g
  • Photograph of Roasted peanuts Roasted peanuts 60 g
  • Photograph of Dried shallots Dried shallots 60 g
  • Photograph of Chilli Chilli 8
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Lime Lime 2
  • Photograph of Palm sugar Palm sugar 32 g
  • Photograph of Oil Oil 200 ml
  • Photograph of Coriander Coriander 20 g

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.

Start cooking