Yummy Sunday - Crispy Catfish Green Mango Salad

Yam Pla Duk Fu or Crispy Catfish Green Mango Salad that's one of my many favorite Thai Food. The name ( Catfish) and the photo my not look very appealing to you but this is very delicious. As the name implies, it's made of catfish and green mango. It also has a lot of cashew nuts and peanuts inside. This dish has all the flavors one can imagine, sweet, salty, sour,nutty and spicy hot.

If you're wondering how it's made, here is the recipe I got from Clay's Kitchen:

⅓ cup vegetable oil
3 to 5 prik ki nu, minced
1 teaspoon sugar
2 shallots, thinly sliced
1 lime
⅓ cup green mango
2 tablespoons fish sauce
½ pound catfish
¼ cup cashew, optional

There are two ways of frying the cat fish. The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.

I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces. It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel.

Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together. Slice the shallot thinly. Peel and grate mango with a large hole grater. In Thailand, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away. If your cashews are uncooked, toast them in a pan until golden brown. Mix all ingredients together and serve.