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Pla Samlee Dad Deow – Crispy Fried Catfish with Green Mango Salad Recipe

Pla Samlee Dad Deow - Crispy Fried Catfish with Green Mango Salad Recipe

Pla Samlee Dad Deow – Crispy Fried Catfish with Green Mango Salad Recipe

The sour tang of unripe green mangoes mixed with other seasonings enhances the flavor of fresh fried fish. Use any firm-textured white fish. (Catfish fillets best approximate the flavor of the cottonfish used in Thailand for this dish.)

Ingredients :

  • 10 oz (300 g) freshwater catfish or fish fillets
  • 2 cups (500 ml) oil for deep-frying

Green Mango Salad

  • 2-3 small green unripe mangoes, peeled and grated to yield 1 cup
  • 5-7 shallots, sliced
  • 2-3 bird’s-eye chilies, thinly sliced
  • 1-2 tablespoons shaved palm sugar or dark brown sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice
  • 3 tablespoons roasted cashew nuts, or 2 tablespoons crushed peanuts, to garnish

Method :

  1. Clean and scale the fish, removing the head. Cut lengthwise from underneath and carefully remove the backbone and all other bones. Dry thoroughly and set aside.
  2. Mix together all ingredients for the Green Mango Salad. Taste and add a little fish sauce if not sufficiently salty; if not sour enough, add more lime juice.
  3. Deep-fry the fish in hot oil until crisp and golden.
  4. Drain and serve the fish with the Green Mango Salad arranged in the center. Sprinkle with roasted cashew nuts or crushed peanuts.

Serves 4
Preparation time : 20 mins
Cooking time : 10 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Hoi Ma-Laeng Poo Ob – Steamed Mussels with Basil Recipe”