Yaam Pla Dook is a classic Thai dish that balances textures and flavors beautifully. The star of the show is the catfish, which is fried until golden and crispy, providing a satisfying crunch. This is paired with the refreshing acidity of shredded unripe green mangoes. The dish is brought together by a zesty dressing made from fish sauce, lime juice, brown sugar, and aromatic ginger and garlic. It&# 226;ÂÂs bright, savory, and slightly spicy, making it a perfect main course for summer evenings or a light yet fulfilling dinner. The contrast between the hot, crisp fish and the cool, tart mango salad is unforgettable. Serve it fresh for the best texture and flavor experience.
Yaam Pla Dook (Crispy Fried Catfish
Description
Yaam Pla Dook is a classic Thai dish that balances textures and flavors beautifully. The star of the show is the catfish, which is fried until golden and crispy, providing a satisfying crunch. This is paired with the refreshing acidity of shredded unripe green mangoes. The dish is brought together by a zesty dressing made from fish sauce, lime juice, brown sugar, and aromatic ginger and garlic. It&# 226;ÂÂs bright, savory, and slightly spicy, making it a perfect main course for summer evenings or a light yet fulfilling dinner. The contrast between the hot, crisp fish and the cool, tart mango salad is unforgettable. Serve it fresh for the best texture and flavor experience.Ingredients
Directions
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Peel and seed the unripe mangos, then julienne them into thin strips. Place them in a bowl.
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In a small bowl, combine 4 tablespoons of vegetable oil, 10 thinly sliced garlic cloves, and 2 tablespoons of finely shredded ginger.
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Heat the remaining oil (2 cups) in a wok or large skillet over medium-high heat.
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Pat the catfish fillets dry with paper towels. Fry the fish in the hot oil until golden brown and crispy, about 3-4 minutes per side.
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Remove the fried fish from the oil and drain on paper towels. Set aside.
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In a separate small pan, heat 4 tablespoons of oil over medium heat. Add the sliced garlic and fry until crisp and golden. Remove from heat and set aside.
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In a small bowl, whisk together 2 tablespoons of brown sugar, 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 2 thinly sliced red chili peppers until the sugar dissolves.
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Add the fried garlic, ginger, and julienned mangoes to a large serving platter or bowl. Toss gently to combine.
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Arrange the crispy fried catfish around the mango salad.
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Drizzle most of the dressing over the mango mixture and the remainder over the fish.
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Garnish with fresh coriander leaves and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1299.1kcal
- % Daily Value *
- Total Fat 127.7g197%
- Saturated Fat 20.0g100%
- Cholesterol 188.4mg63%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 38.6g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions steaming the fish, but the title and other steps indicate frying for crispiness. This version uses frying for the best texture. If you prefer steamed fish, steam the fillets for 8 minutes until opaque and tender, then arrange on top of the salad.
Unripe green mangos are essential for this dish as they provide the necessary tartness and crunch. You can find them at Asian markets or some grocery stores.
Adjust the amount of chili peppers and fish sauce to suit your taste preferences for spice and saltiness.
Serve immediately after assembling to maintain the crispiness of the fried fish and garlic.
