THAI CRISPY CATFISH AND GREEN MANGO SALAD
Crispy catfish and green mango salad is a traditional dish from Thai cuisine. It is light and refreshing. The fish is fluffed and fried until it is crispy and golden in color. The crispy crunch of the fish contrasts with the tangy and sweet green mango salad. This dish is full of textures and flavors that combine very well together to make it a sumptuous delicacy. It is a great party dish to be served at dinner. Health Benefits Crispy catfish and green mango salad packed with the goodness of vitamin A which boosts immune. This delicacy is very rich in protein which is essential for the repair and growth of the body. Catfish are also rich in vitamin B-12 which is required to convert food into energy.
Provided by Akara Srisuk
Time 50m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees Celsius. Wrap the catfish in a non-stick baking sheet and grill in the oven for 20 minutes. Unwrap and cool the fish. Separate the flesh from the bones and flake the flesh into large pieces using two forks. Place the flaked fish on a plate to dry. Peel the mangoes and slice into thin matchstick-like pieces. Dry roast the nuts in a pan until golden brown. Pound the chilies, peanuts, and sugar in a mortar and pestle. Add fish sauce and lime juice and mix till the sugar is dissolved. Transfer the mixture to a bowl and add the chopped onions and mango. Heat oil in a deep bottomed pan. Deep fry the flaked fish in batches until golden brown. Place on paper towels to drain. Transfer the fried fish to a serving plate and serve the mango salad beside the fish. Garnish with chopped cilantro. Trivia Catfish are freshwater fish and are found all over the world. There are almost 2900 species of catfish. The smallest catfish are about 1 inch long and the largest ones can be more than 15 feet in length. Some catfish swim upside down, some grunt (talk), and some are transparent. The largest blue catfish to be caught till date weighed 124 pounds.
Nutrition Facts : Calories 280, Carbohydrate 15 g, Protein 16 g, Fat 16 g, Sodium 700 mg, Cholesterol 0 mg
CRISPY CATFISH AND GREEN MANGO SALAD (YUM PLA DOOK FOO)
Yum Pla Dook Foo is a traditional Thai dish with green mangoes and crispy catfish. Light and refreshing, it will bring you directly to the land of smiles. Another way to serve is to put the crispy fish on a plate with the salad mixture on the side.
Provided by Sckolo
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place catfish on a baking sheet.
- Roast in the preheated oven until flesh is opaque, 10 to 15 minutes. Flake into large pieces with a fork. Lay the flaked fish out on a plate to dry.
- Heat oil in a large pan over medium-high heat. Fry fish in batches until golden brown, about 5 minutes. Try not to break up the fish too much in the pan.
- Toss mango, shallots, cilantro, green onions, peanuts, fish sauce, lime juice, Thai chiles, and sugar together in a large bowl. Toss in crispy catfish at the very last minute. Check the seasoning; the salad should taste sour, hot, and salty, with a slight sweetness at the end.
Nutrition Facts : Calories 277 calories, Carbohydrate 15.5 g, Cholesterol 47.7 mg, Fat 17.6 g, Fiber 2 g, Protein 16.2 g, SaturatedFat 2.6 g, Sodium 1208.9 mg, Sugar 9.2 g
CRISPY CATFISH GREEN MANGO SALAD
Steps:
- 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, as in the pictures, 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.
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