Photograph of the finished Pla duk foo

Thailand · Cá trê chiên bông xốt me xoài

Pla duk foo

45 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Catfish Catfish 3.1 lb
  • Photograph of Green mangoes Green mangoes 1.3 lb
  • Photograph of Sour tamarind Sour tamarind 5.6 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Oil Oil 6 cups
  • Photograph of Green bird's eye chillies Green bird's eye chillies 16
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Steam the catfish for 15 minutes, then remove the flesh and discard all the bones.
  2. 2 Tear the fish meat into very fine strands, then spread them out on a tray and air dry for 20 minutes.
  3. 3 The fish meat must be completely dry to become fluffy; if it's still damp, it will just clump together in the oil.
  4. 4 Sprinkle the fish strips into 180-degree hot oil in thin layers until they puff up and become fluffy.
  5. 5 Remove the entire chunk of fish and place it on absorbent paper without pressing it down.
  6. 6 Mix tamarind juice with fish sauce, palm sugar, and chili peppers, then pour it over the fish fillet along with shredded mango.

With an appliance

  • Air fryer 43 min

    Replace steps 4 and 5: spray very fine oil onto the dried fish strips, spread them in layers on perforated parchment paper and fry at 200 degrees for 7 minutes, stirring gently at the 4th minute; step 6 still includes drizzling the tamarind mango sauce when serving.

Start cooking