Yam pla duk fu

Method

1. 1 Grill the catfish until cooked, then remove the flesh and clean out the bones.
2. 2 Use a fork to shred the fish meat into fluffy strands, then air dry.
3. 3 Drop handfuls of fish into a pan of hot oil; the fish will puff up into crispy patties, then push them back into round shapes.
4. 4 Remove them and place them on oil-absorbing paper as soon as they turn yellow.
5. 5 Shredded green mango mixed with sweet and sour fish sauce and chili, served alongside crispy fish cakes.

With an appliance

• Air fryer 49 min

  Replace step 3: spray oil onto the minced fish, spread thinly on perforated baking paper, then fry at 200 degrees for 8 minutes, stirring at the 4th minute; the mango salad in step 5 remains separate.