Crispy fried catfish (yaam pla dook)

Yield: 8 servings

Measure Ingredient
2 pounds Catfish fillets
2 cups Oil, vegetable -- for
\N \N Frying
2 \N Mangos -- unripe (green)
\N \N Seeded -- julienned
10 \N Garlic cloves -- sliced
\N \N Thin
4 tablespoons Oil -- vegetable
1 tablespoon Ginger -- finely shredded
2 tablespoons Sugar -- brown
2 tablespoons Fish sauce (Nam Pla)
2 tablespoons Lime juice
2 \N Chili peppers, red --
\N \N Sliced
4 tablespoons Coriander leaves

Steam fish fillets (in steamer!) for 8 minutes, until just opaque and just tender.

Meanwhile, fry garlic in 4T oil until crisp, set aside.

Heat oil (2 cups) in wok over medium heat, fry fish until crisp and well browned. Drain on paper towels, set aside.

Mix mangoes, garlic, ginger in small bowl. Mound mixture in center of serving platter. Surround with fried fish.

Combine sugar, fish sauce, lime juice in small bowl, stir until sugar dissolves. Sprinkle most of mixture over mango mixture and remainder over the fish. Garnish with chili peppers and coriander leaves.

Heavan, thai-wise ...

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