Skip to content
eatmundo

Thailand · Food

Yam Pla Duk Fu (Crispy Catfish Salad)

40 min
270 kcal
4 servings

By eatmundo · August 3, 2026

Yam Pla Duk Fu (Crispy Catfish Salad)🇹🇭

Same ingredients, elsewhere in the world

1 match

Dishes from other countries' kitchens, made from the same core ingredients as Yam Pla Duk Fu (Crispy Catfish Salad). The percentage is the share of ingredients the two recipes have in common.

Same technique: Fritter74 recipes from 19 countries

An iconic Thai salad featuring crispy, shredded catfish fried until airy and light, served with a sharp and spicy green mango salad. It is a brilliant contrast of textures and temperatures, perfect for sharing.

According to eatmundo's ingredient comparison, the closest dish to Yam Pla Duk Fu from another cuisine is Vietnamese Braised Duck with Ginger (Vietnam): the two share 57% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How to Make It

  • 1

    Grill or steam the catfish until cooked, then remove the bones and shred the meat finely.

  • 2

    Deep-fry the shredded fish in hot oil until it becomes golden, crispy, and 'fluffy'—this is the 'fu' (fluffy) part of the dish.

  • 3

    Drain the crispy fish on paper towels to remove excess oil and keep it crunchy.

  • 4

    Peel and julienne the green mango into thin, matchstick-sized strips.

  • 5

    In a bowl, mix the fish sauce, lime juice, sugar, and sliced bird's eye chilies to create the dressing.

  • 6

    Toss the mango strips, sliced shallots, and cashews together with the dressing.

  • 7

    Arrange the crispy fried catfish on a serving plate.

  • 8

    Top the fish with the dressed mango salad just before serving to maintain the contrast of textures.

Frequently Asked Questions

What is Yam Pla Duk Fu?

Yam Pla Duk Fu is a Thai salad consisting of deep-fried, fluffy shredded catfish served with a spicy-sour green mango dressing. It features cashews and shallots, and is typically consumed as an appetizer or a communal side dish.

Can I use any other fish?

Catfish is preferred because its meat shreds easily into the light, fluffy texture required for this specific salad.

How do I make the fish 'fluffy'?

The secret is to ensure the fish is very dry before frying and to stir it constantly while frying in very hot oil.

Is green mango mandatory?

Yes, green mango provides the necessary tart acidity and crunchy texture that balances the savory, fried catfish.

Can I eat this as a main course?

It is typically served as an appetizer or a side dish, but can be part of a larger Thai meal.

Keep exploring