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Supatras Crispy Catfish with Green Mango (Yum Pla Duke Foo)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 pound | catfish fillets |
| peanut oil for deep frying | |
| 1/3 cup | thinly-sliced shallots |
| 1/4 cup | thinly-sliced lemon grass |
| 1 tablespoon | soyabean with chili paste, (nam prik pow) |
| 1 tablespoon | palm sugar |
| 3 tablespoons | fish sauce, (nam pla) |
| 3 tablespoons | lime juice |
| 1 cup | shredded green mango |
| 1 tablespoon | sliced fresh Thai chilies |
| 1/3 cup | chopped cilantro |
| 1/3 cup | mint leaves |
| 1/3 cup | roasted peanuts with skin-on |
Note: When selecting green mango (available at Southeast Asian markets), try to find very firm, smooth-skinned fruit; it will be crunchier and easier to shred!
1. Preheat oven to 400 degrees and bake catfish fillets for 10 minutes. Remove from oven and allow to cool.
2. Crumble the catfish with a potato masher (or fork) and deep-fry in peanut oil at 400 degrees for 8 minutes, or until golden brown. Use a wire strainer or slotted spoon to scoop out the catfish, drain on paper towels and set aside.
3. Combine shallots, sliced lemongrass, soyabean paste with chili, palm sugar, fish sauce, lime juice, green mango, and Thai chilies in a bowl, tossing to mix thoroughly.
4. Place the fried catfish on a plate and top with the green mango salad mixture. Sprinkle with cilantro, mint leaves, and roasted peanuts. Serve as an appetizer with cold drinks.
Yield: 4 servings
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