oil for deep fryinghow much depends on the size of your wok or frying pan
2green mangoesmine weren’t exactly green but in the first stages of ripening
shredded cabbagewombok or similar varieties, as much as you like
1onion or 2 shallotsthinly sliced
1/2cupchopped nutspeanuts are recommended; I substituted pili nuts
cilantro for garnishI used Vietnamese cilantro which grows in my garden
Prepare the dressing ahead to allow the flavors to develop. Place all the ingredients in a jar with a tight cover. Shake until the sugar dissolves. Set aside.
Wrap the catfish in non-stick baking paper and grill in a 350F oven for 30 minutes. Unwrap, cool and separate the flesh from the bones. Use two forks to shred the flesh.
While the fish cooks, peel the mangoes and slice thinly then cut into matchsticks. You can use a shredder but you might lose a lot of the juices.
Dry fry the nuts in an oil-free pan until lightly browned.
Place the shredded cabbage on a plate or shallow bowl. Top with the sliced onion then pile on the mangoes.
Heat the cooking oil to smoking point in a wok or frying pan. Deep fry the shredded catfish until browned and crisp. To do this, place a thin layer of catfish in a slotted spatula, then lower the spatula into the hot oil. Lift when the fish is browned and drain on several stacks of paper towels. Repeat until all of the catfish flesh is browned and crisp.
Place the fried catfish on top of the mangoes. Sprinkle the roasted nuts all over the fish and vegetables. Pour the dressing and garnish with cilantro.
How to make: Crispy catfish and green mango salad (yum pla dook foo) printed from for personal use only. Not for republication nor distribution.