๐Ÿฅ—appetizerยทThailandยทThaimediumโฑ 45 minutes๐Ÿ‘ฅ 2-3

Yam Pla Duk Fu

เธขเธณเธ›เธฅเธฒเธ”เธธเธเธŸเธน

About

A vibrant Thai salad featuring crispy fried catfish flakes as the star ingredient. The dish combines textures of crunchy fish, tart green mango, and roasted peanuts, all tossed in a spicy-sour dressing. Typically served as an appetizer or light meal, it's especially popular in central Thailand.

Cultural Context

This dish showcases the Thai love for contrasting textures and bold flavors. The crispy fish represents Chinese influence in Thai cuisine, while the spicy-sour dressing is quintessentially Thai. Often served at casual gatherings and street food stalls.

Ingredients

300 gcatfish fillets(deboned)
1 green mango(julienned)
3 shallots(thinly sliced)
50 groasted peanuts(coarsely crushed)
1/4 cupcilantro(chopped)
1/4 cupmint leaves(torn)
2 tbspfish sauce
3 tbsplime juice(freshly squeezed)
1 tbsppalm sugar(grated)
2-3 bird's eye chilies(finely chopped)
1/2 cuprice flour(for coating)
2 cupsvegetable oil(for deep frying)

Method

1) Marinate and coat catfish in rice flour. 2) Deep-fry until crispy and flake into pieces. 3) Prepare dressing with fish sauce, lime, sugar, and chilies. 4) Combine all ingredient...

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Techniques Used

Regional Variations

Northern Thailand

Sometimes uses snakehead fish instead of catfish

Bangkok

Often includes crispy fried shallots as additional topping

Dietary

Gluten-Freefishpeanuts

Sources

๐Ÿ“–

Leela Punyaratabandhu โ€” Bangkok: Recipes and Stories from the Heart of Thailand

2017cookbook
๐Ÿ“–

Thai Street Food Foundation โ€” Authentic Thai Street Food Recipes

2019institutionโ†— link

Research Evidence

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