Ingredients

1 medium catfish
2 cups cooking oil
2 tablespoons fish sauce
2 tablespoons brown sugar
8 birds eye chiles , sliced
1/2 cup julienned green mango
1/4 cup shallot , finely sliced
3 tablespoons roasted peanut oil , pound coarsely
breadcrumbs ( optional )
lettuce leaf ( to garnish )
coriander leaves ( to garnish )
Yam Pla Dook Foo, or Thai Catfish Salad, is a popular street food in Thailand. It is a spicy and savory salad that is both refreshing and satisfying. Fried catfish is used as the protein source, which is then combined with green mango, shallots, chilies, and roasted peanuts. The result is a flavorful dish that is perfect for lunch or as an appetizer. This dish is also a great example of the use of contrasting textures in Thai cuisine, with crispy catfish, crunchy peanuts, and soft green mango all playing a role.

Instructions

1.Heat the cooking oil in a wok or deep frying pan over high heat. Cut the catfish into thin strips, then fry until golden brown. Drain on paper towels.
2.In a small bowl, mix together the fish sauce, brown sugar, and sliced chilies.
3.In a large mixing bowl, combine the fried catfish, sliced green mango, and sliced shallots. Pour the dressing over the salad and toss to coat evenly.
4.Add the coarsely pounded roasted peanut oil to the salad and a few breadcrumbs if desired for extra crunch.
5.Serve the salad on a bed of lettuce leaves and garnish with fresh coriander leaves.

PROS

This salad is easy to make and packed with bold flavors, perfect for those who love spicy and savory food.
Using catfish as the protein source is a healthy option that is lower in fat than many other types of meat.

CONS

The use of deep-fried catfish and roasted peanuts means this salad has a higher fat content and calorie count compared to some other salads.
Additionally, some people may find the spiciness level too overwhelming.

HEALTH & BENEFITS

Catfish is a great source of protein and is low in saturated fat, making it a healthy option for those looking for an alternative to red meat. The use of green mango provides a good source of vitamin C, while the chilies may aid in digestion and boost metabolism.

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