Yam pla duk fu (Crispy fish cloud with green mango)

    25 mins

    This is a fun salad to serve and is a definite crowd-pleaser. Shredding the catfish and frying it creates a cloud of delicious crispiness, hence its name. When paired with the sweet and sour dressing and crunchy green mango, the perfect balance is created.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    4 people made this

    Serves: 6 

    • 1 catfish, broiled till cooked through
    • Oil for deep frying
    • 1/2 green mango, shredded
    • 3 tablespoons peanuts, toasted and chopped
    • 1 head crunchy lettuce, washed
    • For the dressing
    • 5 Thai chillies, red or green, sliced thin
    • 2 shallots, sliced thin
    • 2 tablespoons palm sugar
    • 2-3 tablespoons fish sauce
    • 1 lime, juiced

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Begin by pulling the catfish meat from the bones and skin. Smash and shred the catfish meat with a fork until it is fluffy.
    2. Heat the oil until very hot (180 Celsius if you have a thermometer). Carefully place half the shredded fish into oil. Spread the fish in the oil so that it fries evenly and flip. Fry the fish until it is crispy brown.
    3. Gather the fish with a strainer and remove from the oil and drain on paper towels. The fish will form a pillow-like cloud. Repeat with other half.
    4. To make the dressing, place the chillies, shallots, palm sugar, fish sauce and lime juice in a bowl and mix. Add the shredded green mango and mix. Then add the fish cloud to the mango and gently toss.
    5. To serve, place the lettuce on a platter to form a bed. Place the fish salad onto the lettuce and sprinkle with the peanuts. Serve.

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