Photograph of the finished Pla duk yang

Thailand · Cá trê nướng Pla duk yang

Pla duk yang

50 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Catfish Catfish 3.5 lb
  • Photograph of Coarse salt Coarse salt 2.8 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 6
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Sour tamarind Sour tamarind 2.8 oz
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking