Yum Pla Chao Nam Tod Krob
Crispy Fried River Fish Salad
A vibrant and textural salad featuring crispy fried river fish flakes tossed with a zesty lime dressing, fresh herbs, and crunchy vegetables. This dish offers a delightful contrast between the crispy fish and the refreshing, tangy salad components, showcasing a popular Thai way of preparing fish.
🧂 Ingredients
- 400 g River fish fillets (e.g., catfish, tilapia), skin removed
- 0.5 cup Rice flour or cornstarch, for dredging
- enough for frying Vegetable oil, for deep frying
- 3 tbsp Lime juice
- 2 tbsp Fish sauce
- 1 tsp Palm sugar, finely chopped
- 1 Red chilies, finely chopped
- 2 small Shallots, thinly sliced
- 1 stalk Lemongrass, thinly sliced (tender inner part)
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 2 tbsp Peanuts, roasted and chopped
- 0.5 cup Green mango or green apple, julienned (optional)
👨🍳 Instructions
- 1
Cut the fish fillets into bite-sized pieces. Pat them dry thoroughly with paper towels.
💡 Tip: Ensuring the fish is dry is crucial for achieving a crispy coating. - 2
In a bowl, toss the fish pieces with rice flour or cornstarch, ensuring they are evenly coated. Shake off any excess.
💡 Tip: A light coating helps create a delicate crispness. - 3
Heat vegetable oil in a wok or deep pan over medium-high heat until it reaches about 180°C (350°F). Carefully fry the fish pieces in batches until golden brown and crispy, about 3-5 minutes per batch. Drain on paper towels.
💡 Tip: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy fish. - 4
Once the fish is fried, gently flake it into bite-sized pieces, removing any small bones.
💡 Tip: Be gentle to maintain some larger flakes for texture. - 5
In a large bowl, whisk together lime juice, fish sauce, palm sugar, and chopped red chilies. Stir until the sugar is dissolved.
💡 Tip: Taste the dressing and adjust the balance of sour, salty, and sweet to your preference. - 6
Add the flaked crispy fish, sliced shallots, thinly sliced lemongrass, mint leaves, cilantro leaves, and optional julienned green mango or apple to the bowl with the dressing.
💡 Tip: Add the lemongrass and shallots just before serving to maintain their crispness. - 7
Gently toss all the ingredients together until well combined. Be careful not to break up the fish too much.
💡 Tip: Toss just before serving to keep the fish crispy. - 8
Transfer the salad to a serving platter. Sprinkle with roasted chopped peanuts and serve immediately.
💡 Tip: This salad is best enjoyed fresh.
💡 Pro Tips
- ✓Choose a firm-fleshed river fish that holds up well to frying.
- ✓Ensure the fish is completely dry before dredging and frying for maximum crispiness.
- ✓The key to this salad is the balance of flavors and textures – crispy fish, fresh herbs, and a zesty dressing.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add some thinly sliced red onion for a sharper bite.
- Include a few finely chopped peanuts for added crunch.
- For a spicier kick, add more fresh chilies or a pinch of chili flakes to the dressing.