Pla duk yang

Method

1. 1 Toss the catfish with coarse salt, then rub vigorously under running water to remove the slime.
2. 2 Make three diagonal cuts on each side of your skin, then rub coarse salt on the skin and leave it for 30 minutes.
3. 3 Grill over charcoal for 30 minutes, flipping every 8 minutes, keeping the fish away from the charcoal so the skin dries gradually without burning.
4. 4 The skin of the catfish must be dry, firm, and cracked so that the meat inside is tender and not fishy.
5. 5 Crush garlic and chili peppers, then mix with fish sauce, lime juice, tamarind juice, and sugar to make a spicy and sour nam jim sauce.
6. 6 Remove the fish fillets and place them on a plate, then serve with herbs and nam jim sauce.

With an appliance

• Oven 1 hr

  Replace step 3: Bake in the oven at 210 degrees for 40 minutes on a rack with a drip tray, flipping once; the skin will be crispy but lack the smoky flavor, so increase the amount of chili in the sauce.