But considering what we’re doing to it, it really doesn’t matter much which kind of fish you use, and indeed Thai people routinely use various other types of fish when the catfish isn’t available. The way I like must have all 3 tastes balance well together. Making salad and spicy sour sauce thinly sliced shallot 6 red chili peppers 2 tbsp. Pla Duk ปลาดุก (Clarias batrachus) is known as the Walking Catfish in the US. So as long as the mango is very sour, it might be softer or yellower (like mine in the video) you’ll be fine. fish meat/5tbsp. Traditionally this dish uses Thai charcoal-grilled catfish (pla duk yang), which is widely available on the streets of Thailand. Tip: It will be easier for you to fold the fish if you use a wider pot or wok for this, so you can get to it more easily. Serve with jasmine rice. Baking would be ok too I guess. Finely crushed chili peppers, garlic and coriander roots altogether. 2 cups vegetable oil Remove when the mix turn yellow. Taste it the way you like. In a mortar, pound Thai chilies until there are no more big chunks (chili skin is fine), then add the palm sugar and mash until it’s a muddy paste. While the fish is cooking and cooling, make the mango salad. Once the fish is golden brown, you can fold the fish over into a half circle or whatever shape you like, but this is not necessary. If you don’t want to steam the fish, you can cook the fish however you like, as long as you don’t create a browned crispy crust on the fish (poach, bake, even stir-fry in a pan on low heat). Heat about 1 – 1.5 inch of oil in a wok or a deep pot over high heat to about 400°F, and please read follow the safety notes above! , Then, spread the meat on a big plate and let it dry. My rule of thumb is: don’t fill the oil any more than 1/3 of the depth of the pot/wok, and the oil only needs to be about 1-inch deep so you don’t need a lot! Note: for the amount provided in this recipe, you can make 2 batches of fried fish in a pot that is about 9 inches in diameter. Once the bubbling of the fish starts to slow down, and the fish is golden all over, lift it from the oil with a slotted skimmer and shake the fish several times to remove the oil that is lodged inside the fish. lemon juice 1 tbsp. Note: When choosing mango, “sour” is more important than “green”. Enjoy! Posted in : Appetizers, Recipes, Salads on February 24, 2018 by : Liao Chou Tags: Fish, Mango, Salad (Yum pla duk foo) In Thailand, this would be made with catfish, a tasty river fish that is popular throughout Asia as its texture is perfect for frying until crisp.To make this recipe, choose a fine-textured to make it easier to fry. SAFETY NOTE: After watching the frying of the fish, you may feel intimidated to try it, and I felt the same way the first time I made it! So: LEAVE PLENTY OF ROOM for the oil to bubble up so it won’t overflow and catch fire (that would be bad!!). (If not, the meat will whole vegetable oil too much and won’t rise. Pour the salad sauce on top of the fried fish and place coriander on the top. Keep adding until you get the right taste but start from a very small amount. bread crumbs, Salad Mix: This method also works with shrimp, FYI! For maximum fluffiness, I mentioned that the oil should be about 400F (like my second round of frying in the video) but if you feel a little scared by the aggressive oil bubbling, you can drop the fish at 375F and it won’t be as aggressive (like my first round), and either of them will be delicious. Place it on top to the fish body which we have already separated from the very first step. Thai Food Recipe: Yum Pla Dook Foo (Fried Catfish in Spicy and Sour Salad). Now, mince the meat finely and then crush it to make sure that the meat will rise beautifully. And after thinking about it some more, I still stand by that. 1 handful shredded raw mango palm sugar + 1 tbsp hot water 4 cloves garlic 3 coriander roots 2 tbsp. Thousands of images added daily. Now that we have grilled fish. Place on paper towel to drain. In this video, I declared that I can’t think of another dish that I prefer to this dish, which is a bold statement. Let sit while you fry the fish. Last year, Mark Wiens and I had a meal together in Bangkok, and this dish, called yum pla duk foo, was one of the many things we enjoyed.If you missed that video, here it is. Add a little bit of vegetable oil into the bread crumbs mix. Place the fish on a serving plate and sprinkle with roasted peanuts. Once the fish is cool enough to handle, transfer it into a muslin-lined bowl. Salad Mix: 1 handful shredded raw mango 4 tbsp. Add fish sauce, palm sugar, lemon juice and mix well.

yum pla duk foo

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