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人分
Cuisine: thai
Ingredients: 500 g catfish fillet cooked, flaked; 3 カップ vegetable oil; 2 個 shallot thinly sliced; 2 片 garlic finely minced; 3 個 thai chili finely chopped; 4 大さじ lime juice freshly squeezed; 3 大さじ fish sauce; 2 大さじ palm sugar finely chopped; 1 個 green mango julienned (お好みで); 1 個 cucumber thinly sliced; 0.5 個 red onion thinly sliced; 0.25 カップ cilantro roughly chopped; 0.25 カップ mint leaf roughly chopped; 0.25 カップ peanut roasted, crushed (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 45 分
人数: 4
難易度: 普通
1人分: 459 kcal

グルテンフリー

アレルゲン情報： 魚、ナッツ類、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gcatfish fillet, cooked, flaked
3 カップvegetable oil

dressing

2 個shallot, thinly sliced
2 片garlic, finely minced
3 個thai chili, finely chopped
4 大さじlime juice, freshly squeezed
3 大さじfish sauce
2 大さじpalm sugar, finely chopped

salad

1 個green mango, julienned(お好みで)
1 個cucumber, thinly sliced
0.5 個red onion, thinly sliced

garnish

0.25 カップcilantro, roughly chopped
0.25 カップmint leaf, roughly chopped
0.25 カップpeanut, roasted, crushed(お好みで)

調理器具

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

作り方

手順

1
Ensure the cooked catfish fillet is completely dry, then flake it into very small pieces using your hands or a fork.
約5 分
調理のヒント： 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).
約5 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約3 分
調理のヒント： Stir well until the palm sugar is fully dissolved.
7
Add the green mango, cucumber, and red onion to a large mixing bowl.
約2 分
8
Pour the dressing over the vegetables and toss gently to combine.
約1 分
9
Just before serving, gently fold in the crispy fried catfish.
約1 分
調理のヒント： Add the catfish right before serving to maintain its crispness.
10
Garnish with cilantro, mint leaf, and crushed peanut if using.
約1 分
11
Serve immediately.

1人分

栄養情報

65%スコア

カロリー: 458.9kcal
たんぱく質: 26.9g
炭水化物: 27g
脂質: 28.1g
食物繊維: 2.8g
糖類: 16.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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