Main CourseSalad

Yum Pla Duk Foo (Crispy Catfish Salad)

Name: Yum Pla Duk Foo (Crispy Catfish Salad)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 حصص
Cuisine: thai
Ingredients: 500 g catfish fillet cooked, flaked; 3 كوب vegetable oil; 2 قطعة shallot thinly sliced; 2 فص garlic finely minced; 3 قطعة thai chili finely chopped; 4 ملعقة كبيرة lime juice freshly squeezed; 3 ملعقة كبيرة fish sauce; 2 ملعقة كبيرة palm sugar finely chopped; 1 قطعة green mango julienned (اختياري); 1 قطعة cucumber thinly sliced; 0.5 قطعة red onion thinly sliced; 0.25 كوب cilantro roughly chopped; 0.25 كوب mint leaf roughly chopped; 0.25 كوب peanut roasted, crushed (اختياري)

This vibrant Thai salad features crispy fried catfish flakes, providing a unique texture and savory flavor. It's tossed with a bright and spicy dressing, complemented by fresh herbs and crunchy vegetables. A perfect balance of sweet, sour, salty, and spicy.

وصفة أصلية من Forkin

الوقت الإجمالي: 45 د
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 459 kcal

خالٍ من الغلوتين

معلومات مسببات الحساسية: قد تحتوي على سمك ومكسرات وفول سوداني وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

500 gcatfish fillet, cooked, flaked
3 كوبvegetable oil

dressing

2 قطعةshallot, thinly sliced
2 فصgarlic, finely minced
3 قطعةthai chili, finely chopped
4 ملعقة كبيرةlime juice, freshly squeezed
3 ملعقة كبيرةfish sauce
2 ملعقة كبيرةpalm sugar, finely chopped

salad

1 قطعةgreen mango, julienned(اختياري)
1 قطعةcucumber, thinly sliced
0.5 قطعةred onion, thinly sliced

garnish

0.25 كوبcilantro, roughly chopped
0.25 كوبmint leaf, roughly chopped
0.25 كوبpeanut, roasted, crushed(اختياري)

الأدوات

wok · deep pan · slotted spoon · mixing bowls · cutting board · knife

طريقة التحضير

خطوة بخطوة

1
Ensure the cooked catfish fillet is completely dry, then flake it into very small pieces using your hands or a fork.
حوالي 5 د
ملاحظة الطاهي: The drier the fish, the crispier it will become when fried.
2
Heat vegetable oil in a wok or deep pan over medium-high heat until it reaches about 175°C (350°F).
حوالي 5 د
ملاحظة الطاهي: Use a deep-fry thermometer for accuracy.
3
Carefully add the flaked catfish to the hot oil in batches, ensuring not to overcrowd the pan.
4
Fry the catfish for 3-5 minutes per batch, stirring occasionally, until it turns golden brown and very crispy.
حوالي 10 د
ملاحظة الطاهي: It should be light and airy in texture.
5
Remove the crispy catfish with a slotted spoon and drain thoroughly on paper towels.
6
In a medium bowl, combine the shallot, garlic, thai chili, lime juice, fish sauce, and palm sugar for the dressing.
حوالي 3 د
ملاحظة الطاهي: Stir well until the palm sugar is fully dissolved.
7
Add the green mango, cucumber, and red onion to a large mixing bowl.
حوالي 2 د
8
Pour the dressing over the vegetables and toss gently to combine.
حوالي 1 د
9
Just before serving, gently fold in the crispy fried catfish.
حوالي 1 د
ملاحظة الطاهي: Add the catfish right before serving to maintain its crispness.
10
Garnish with cilantro, mint leaf, and crushed peanut if using.
حوالي 1 د
11
Serve immediately.

لكل حصة

القيم الغذائية

65%التقييم

السعرات الحرارية: 458.9kcal
البروتين: 26.9g
الكربوهيدرات: 27g
الدهون: 28.1g
الألياف: 2.8g
السكر: 16.8g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover salad and crispy catfish separately in airtight containers in the refrigerator.

إعادة التسخين

This dish is best eaten fresh; reheating is not recommended as the catfish will lose its crispness.