Crispy Fish Salad

Name: Crispy Fish Salad (Yam Pla Fuu)
Cuisine: Thailand
Ingredients: 200 g (7 oz) flathead, hake or other firm, white-fleshed fish, such as catfish fillets; 200 g (7 oz) flathead, hake or other firm, white-fleshed fish, such as catfish fillets; 200 g (7 oz) flathead, hake or other firm, white-fleshed fish, such as catfish fillets; 200 g (7 oz) flathead, hake or other firm, white-fleshed fish, such as catfish fillets; 200 g (7 oz) flathead, hake or other firm, white-fleshed fish, such as catfish fillets; Sea salt; Safflower oil for deep-frying; ½ small, very firm green mango, julienned; 2 tablespoons red shallots, sliced lengthways; 4-6 fresh mint leaves, torn; Fresh coriander (cilantro) leaves; 2 tablespoons roasted peanuts, coarsely crushed if large; 4-10 fresh small green chillies; Pinch salt; 15 mL (1 tablespoon) fish sauce; 30 mL (2 tablespoons) lime juice; 1 teaspoon castor (superfine) sugar

Yam Pla Fuu

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS A CLASSIC Thai salad eaten throughout the country, and is especially delicious with a cold beer on a hot day. The secret of its success lies in the contrast of flavours and textures: hot, sour and salty, succulent and crispy.

Ingredients

200 g (7 oz) flathead, hake or other firm, white-fleshed fish, such as catfish fi

Asia
Thailand
Fish course
Pescatarian
South East Asia
Spicy
Gluten-free

Method

Wash and dry the fillets, then rub with salt and place them on a rack in a roasting pan, allowing plenty of room between each fillet. Roast the fish in a medium oven (180°C/350°F/Gas mark 4) for 20 minutes or until golden brown. Remove from the pan and