THAI CATFISH RECIPE RECIPES

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THAI CATFISH SALAD (LAAP PLA DUK) RECIPE - FOOD & WINE



Thai Catfish Salad (Laap Pla Duk) Recipe - Food & Wine image

This vibrant catfish salad with mint, dill, cilantro and a spicy lime dressing is served with a bowl of raw vegetables to balance the searing heat. “You want a really deep char on the catfish skin,” says Johnny Monis, who recommends wild salmon as an alternative. “It’s one of my favorite dishes year-round, but it’s best once the weather lets you get the charcoal grill going.” Slideshow: Incredible Thai Recipes 

Provided by Johnny Monis

Total Time 1 hours 0 minutes

Yield 6

Number Of Ingredients 12

Three 1-pound whole catfish—cleaned, heads discarded (see Note)
3 tablespoons Asian fish sauce, plus more for brushing
3 tablespoons fresh lime juice
3/4 teaspoon palm sugar or light brown sugar
1 1/4 teaspoons Thai chile powder or other hot chile powder, like cayenne
2 medium shallots, thinly sliced
1/2 cup thinly sliced scallions
1/4 cup chopped cilantro
1/4 cup chopped mint
2 tablespoons chopped dill
Roasted rice powder (see Note)
Radishes, cabbage wedges, cucumber slices, cilantro, mint and dill sprigs, and lime wedges, for serving

Steps:

  • Light a grill and oil the grates. Using a sharp knife, cut 3 shallow slits on each side of the fish and brush with fish sauce; grill over moderate heat, turning once, until white throughout and the skin is crisp, 17 to 20 minutes. Transfer the fish to a baking sheet and let cool.
  • Meanwhile, in a small bowl, whisk the lime juice with the palm sugar, chile powder and the 3 tablespoons of fish sauce.
  • Remove the skin and meat from the catfish; discard the bones. Pinch the meat into small pieces and transfer to a bowl. Chop the skin into small pieces and add to the bowl with the shallots, scallions and chopped cilantro, mint and dill. Add the lime dressing and toss well. Transfer the salad to a platter and sprinkle with roasted rice powder. Serve with vegetables, herbs and lime wedges and pass any remaining roasted rice powder at the table.

THAI CATFISH SALAD (YAM PLA DOOK FOO) RECIPE - THAI.FOOD.COM



Thai Catfish Salad (Yam Pla Dook Foo) Recipe - Thai.Food.com image

Make and share this Thai Catfish Salad (Yam Pla Dook Foo) recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

1 medium catfish
2 cups cooking oil
2 tablespoons fish sauce
2 tablespoons brown sugar
8 birds eye chiles, sliced
1/2 cup julienned green mango
1/4 cup shallot, finely sliced
3 tablespoons roasted peanut oil, pound coarsely
breadcrumbs (optional)
lettuce leaf (to garnish)
coriander leaves (to garnish)

Steps:

  • Steam catfish till done and let cool.
  • Remove flesh and crumble into small bite-sized pieces and spread.
  • (If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
  • Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
  • In a mixing bowl, mix sugar, fish sauce and birdeye chili.
  • Add mangoes, shallot, groundnut and mix well.
  • Serve on lettuce and garnish with coriander.

Nutrition Facts : Calories 1138.8, FatContent 119.6, SaturatedFatContent 15.9, CholesterolContent 0, SodiumContent 707.2, CarbohydrateContent 20.2, FiberContent 1.7, SugarContent 14.8, ProteinContent 2.5

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