🇹🇭 Thailand · Food
Yam Pla Duk Fu
By eatmundo · July 12, 2026
🇹🇭 THA dynamic texture-filled dish featuring deep-fried shredded catfish that transforms into a light, crispy fluff, served with a sharp, tangy green mango salad. It is a masterpiece of contrast, balancing heat, sourness, and saltiness in every bite.
Ingredients
check them off as you prepareHow to Make It
- 1
Grill or steam 500g of catfish until tender, then flake the flesh finely, removing all bones.
- 2
Mix the flaked fish with a small amount of tempura flour to ensure a light coating, shaking off any excess.
- 3
Heat 500ml of vegetable oil in a wok to 180°C until shimmering; carefully drop in the fish a little at a time.
- 4
Fry the fish until it puffs up and turns a beautiful golden brown color, roughly 3-4 minutes, then drain on a wire rack.
- 5
In a separate bowl, whisk 3 tbsp fish sauce, 3 tbsp lime juice, and 2 tbsp palm sugar until completely smooth.
- 6
Toss 200g of shredded green mango, 30g of thinly sliced shallots, and the dressing together gently.
- 7
Arrange the crispy, fluffy fish on a large plate and top with the vibrant mango salad.
- 8
Garnish with 50g of crushed roasted peanuts and fresh coriander just before serving immediately for maximum crunch.
Frequently Asked Questions
What is the secret to getting the catfish perfectly crispy?+
After flaking the cooked catfish, mix it with a small amount of breadcrumbs and ensure the oil is at 375°F (190°C) before frying to achieve a light, airy texture.
Can I substitute another fish if I cannot find catfish?+
Yes, you can use any firm, white-fleshed fish like tilapia or cod, but ensure all moisture is pressed out before frying to maintain the signature crispy consistency.
What is the best way to prepare the green mango?+
Use a julienne peeler or a sharp knife to cut the green mango into thin, matchstick-like shreds, which helps them absorb the lime and fish sauce dressing effectively.
How do I prevent the catfish from becoming greasy?+
Fry the fish in small batches and drain it thoroughly on a wire rack or paper towels immediately after frying to remove excess oil while it stays crisp.
