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Crispy Shredded Catfish Spicy Salad (Yam plah deuk fu) ยำปลาฟู
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Source: p.38 Spicy Thai Cuisine, Sangdad
| 2 | broiled catfish |
| 1 head | lettuce |
| 1 | thinly sliced spur chili |
| 2 tablespoon | fried peanuts |
| Oil for frying | |
| Dressing | |
| 5 | hot chili peppers, pounded to break open |
| 1/4 cup | shredded green mango |
| 1 | thinly sliced shallot |
| 2 tablespoon | palm sugar |
| 3 tablespoon | fish sauce |
Mix the chili, sugar, and fish sauce. Add mango and shallot.
Seperate the flesh from the bones, remove and discard skin. Break flesh into shreds with a fork. Set aside.
Fry about 1/2 cup catfish in hot oil until it starts to brown. Turn over and fry until crisp and golden brown. Drain.
Tos the cooled catfish with dressing and peanuts if desired.
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