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Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the bamboo shoots and stir to combine. My sister’s recipe is a southern-rustic version that is very pungent. Thai crispy catfish and green mango salad (yum pla dook foo) We had a full course dinner last night — this Thai crispy catfish and green mango salad, miso soup , fried Vietnamese spring rolls, … Dry fry the nuts in an oil-free pan until lightly browned. Season, to taste, with salt. It’s best served as soon as it’s assembled! Place the shredded cabbage on a plate or shallow bowl. It was a superb dinner hehehe No dieting allowed. * Preheat oven to 425°F Coat a large nonstick baking sheet with cooking spray. It’s one of my mom’s favorites whenever she is there. Wow! I guess my mistake was not deep frying the fish. What can I say? Use two forks to shred the flesh. Preheat oven to 200 degrees F. In a shallow bowl, combine the flour and 1/2 teaspoon Essence. Stir in the basil and serve with jasmine rice. What is this blog about? It is light and refreshing. But you can always experiment. We had the fish cleaned and gutted but left the head on. Add the garlic and cook for 30 seconds. Did you debone the catfish yourself? I’m new to your food blog and I’m really enjoying going through your recipes. Just reading your description of your procedure— I imagined, “a party” could be going on inside your mouth as you take each bite of this good recipe! I so loved it that I vowed I would learn how to make it so that we can enjoy it at home. This Thai spicy catfish recipe gives catfish a new and fabulous spin. There was a time when we only enjoyed miso soup when we ate at Japanese restaurants; these days, we can have Japanese soup at home anytime we like. You may prefer to remove the head, or even use fish fillets -- it doesn't matter. You can use a shredder but you might lose a lot of the juices. This is a very spicy crispy fish that's surprisingly simple to make using just a few ingredients. Sign up for our newsletter and be the first to know about. Baka may matinik pa sa gawa ko! :). Yum Pla Dook Foo is a traditional Thai dish with green mangoes and crispy catfish. Deep fry the shredded catfish until browned and crisp. Another way to serve is to put the crispy fish on a plate with the salad mixture on the side. Heat the cooking oil to smoking point in a wok or frying pan. Repeat with the remaining fish. I was in the mood for cooking. Add the stock and bring to a boil. Set aside. Remove from the heat. ;). Theirs uses bangus, of course. Everything © Connie, Speedy, Sam & Alex Veneracion. Siguro,ubos agad. Lift when the fish is browned and drain on several stacks of paper towels. Thai crispy catfish and green mango salad (yum pla dook foo) We had a full course dinner last night — this Thai crispy catfish and green mango salad, miso soup , fried Vietnamese spring rolls, and lemongrass and tamarind chicken. 1 to 3 red chilies (sliced, or 2 teaspoons Thai chili sauce, plus more to taste) For the Fish 1 to 2 whole red snapper (gray mullet, rainbow trout or tilapia, fresh or frozen) I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. So, it was just like eating grilled catfish except that the flesh went onto a plate rather than the mouth. * In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, … The trick is to discover the ingredients of a dish. The fish is fluffed and fried until it is crispy and golden in color. I’d suggest sticking with oily fish though. There is a Pinoy dish sort of like this at Bangus Restaurant in Greenhills. Something different that I’d like to try tomorrow and share it Slice the fish are first, then role it in flour and deep-fry it to a crispy crunch. Place all the ingredients in a jar with a tight cover. Ah okay. lin, I don’t know of any fish that tastes like catfish so I don’t know if the substitution will yield good results. It’s not too ambitious a project. DIRECTIONS. Simple is best, and this Southern Fried Catfish is no exception. Hi emyM! I have tasted a similar catfish salad at Soi Thai Restaurant, tho it was not shredded but just fried and salad was arranged covering the body of the fish. Season the fish on both sides with the remaining teaspoon Essence. Season the fish on both sides with the remaining teaspoon Essence. I must say that you make it really easy for everybody to do a dish that looks difficult to do. I will try this recipe soon! https://thaifoodmaster.com/thai_food_recipes/thai_main_dish_recipes/839 The fish wasn’t deboned while raw but after grilling. This is seafood at its best, y'all! Hi again, Ms. Connie! Hello Connie, Top with the sliced onion then pile on the mangoes. Light and refreshing, it will bring you directly to the land of smiles. Hello and welcome! My first attempt was better. A golden and super-crispy exterior, with a delicate, tender and flaky inside. Add the bell peppers and cook, stirring, until soft, 2 to 3 minutes. In a shallow bowl, combine the flour and 1/2 teaspoon Essence. how much depends on the size of your wok or frying pan, mine weren’t exactly green but in the first stages of ripening, wombok or similar varieties, as much as you like, peanuts are recommended; I substituted pili nuts, I used Vietnamese cilantro which grows in my garden, Suman (Filipino Sticky Rice Cake): Plain, With Chocolate and With Fruit, Banana Cake: Ultra Moist and Chock-full of Nuts, Pork Tenderloin Stuffed with Pineapple and Bell Pepper. I had mine deboned at the market. I can imagine the excellent flavors and textures… really one good recipe. Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Regarding the fish, here we used tilapia you can use any fish such as cod, catfish, trout, salmon, etc. To prepare the curry heat the remaining 2 tablespoons oil in a wok over medium-high heat. at my brother-in-laws’ b’day party. First time i tried that salad, i wanted to do it also! Thai stir-fried catfish with red curry paste. I’ve done this twice with mixed results. Unwrap, cool and separate the flesh from the bones. To do this, place a thin layer of catfish in a slotted spatula, then lower the spatula into the hot oil. Pour the dressing and garnish with cilantro. I really suck deboning fish. Published on 11/09/2008 in Appetizers & Snacks, Mango, Salads, Thai & Thai-inspired. Sarap diba! Regarding the fish, here we used tilapia you can use any fish such as cod, catfish, trout, salmon, etc. Same thing with kani salad. The easy dinner recipe only requires a handful of pantry staples and it's ready in less than 20 minutes!!! Yum Pla Dook Foo was one of the dishes we tried at a Thai restaurant recently. Add the curry paste and soy sauce and stir to combine. Repeat until all of the catfish flesh is browned and crisp. Remove with a slotted spatula and drain on paper towels. Recipe & Video Servings: 1 Prep Time: 15 Cook Time: 5 minutes Thai stir-fried catfish with red curry paste is a typical fast food wok-frying dish served over steamed rice. Crispy catfish and green mango salad is a traditional dish from Thai cuisine. Thanks for sharing! In a large, heavy skillet, heat 1/2 cup of the vegetable oil to 360 degrees F. Dredge 2 of the fillets in the flour, coating evenly and shake to remove excess flour. This is just another WOW! It’s not an impossible task. 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New to your food blog and i ’ m really enjoying going through your recipes until it is and... Gutted but left the head, or even use fish fillets -- it does n't matter slice then. Not deep frying the fish warm in the oven while preparing the.... Until fragrant and the shallots are translucent, 3 to 4 minutes with oily fish though Appetizers Snacks...

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