Photograph of the finished Yam pla duk fu

Thailand · Gỏi cá trê chiên bông Yam pla duk fu

Yam pla duk fu

50 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Catfish Catfish 800 g
  • Photograph of Green mangoes Green mangoes 2
  • Photograph of Roasted peanuts Roasted peanuts 100 g
  • Photograph of Dried shallots Dried shallots 80 g
  • Photograph of Lime Lime 2
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Oil Oil 1 l

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.

Start cooking