Yum Pla Duk Foo

1. 1

   Steam the catfish

   Cut the catfish fillets into large chunks. Season with 1 tablespoon fish sauce or salt. Place in a steamer basket over boiling water and steam for 15-20 minutes until the fish is fully cooked through and flakes easily. The fish should be opaque and tender. Remove from heat and let cool until you can handle it comfortably.

   20m

   Tips:

   • • Make sure the fish is fully cooked - this is crucial for the next step
   • • Season lightly as the fish will be dressed with more fish sauce later
   • • Let it cool enough to handle safely
2. 2

   Remove excess moisture from the fish

   Once the fish has cooled, transfer it to a clean muslin cloth, cheesecloth, or clean kitchen towel. Carefully remove any bones you find. Wrap the cloth around the fish tightly, twist it closed, and squeeze as hard as you can to extract as much liquid as possible. This step is critical - the drier the fish, the better it will puff up when fried. You should be able to extract a surprising amount of liquid.

   5m

   Tips:

   • • Removing moisture is the secret to achieving fluffy, crispy fish
   • • Don't skip this step or the fish won't puff properly
   • • Be thorough in removing bones for the best texture
3. 3

   Pound the fish to a fluffy texture

   Transfer the squeezed fish to a mortar and pestle. Pound vigorously until the fish breaks down into fine, fluffy strands with no chunks remaining. The texture should be light, airy, and cotton-like. This takes several minutes of pounding. If you don't have a large mortar and pestle, you can use your hands to pull and fluff the fish apart into fine shreds, or pulse very briefly in a food processor (but be careful not to turn it into paste).

   10m

   Tips:

   • • The more you pound, the fluffier and lighter the result
   • • Aim for a cotton-like texture with fine strands
   • • If using a food processor, pulse briefly and carefully
   • • You can optionally mix in the flour at this stage for extra puffiness
4. 4

   Prepare the green mango salad

   While working on the fish, prepare the salad components. Julienne the green mango into thin matchstick strips using a julienne peeler or knife. Thinly slice the shallots and chilies. In a mortar and pestle, pound the bird's eye chilies until there are no large chunks. Add palm sugar and pound into a paste. Add fish sauce and lime juice, stirring until the sugar is completely dissolved. In a bowl, combine the julienned mango, sliced shallots, dried shrimp (if using), and the dressing. Mix well and let sit for at least 10-15 minutes to allow the flavors to meld and the mango to slightly soften.

   15m

   Tips:

   • • Choose a mango that is sour rather than sweet for authenticity
   • • The mango should be firm and crunchy, not soft
   • • Letting the salad sit helps develop and marry the flavors
   • • Taste and adjust the dressing - it should be balanced between sweet, sour, and salty
5. 5

   Deep fry the catfish

   Heat the vegetable oil in a wok or deep skillet to 170-180°C (340-360°F). The oil should be deep enough to submerge the fish. Test the temperature by dropping a small piece of fish - it should sizzle immediately and puff up. Take a handful of the pounded fish and gently drop it into the hot oil. Use a spatula or spider strainer to help break apart the fish in the oil, spreading it out. The fish will puff up dramatically and turn golden brown. Fry for about 2-3 minutes until crispy and golden. Carefully fold the fish in half using a spatula to create the traditional presentation shape. Remove from oil and drain on a wire rack or paper towels. Repeat with remaining fish, frying in batches.

   10m

   Tips:

   • • Keep the oil at consistent temperature - not too hot or it will burn
   • • Don't overcrowd the pan - fry in batches
   • • The fish will puff up significantly, almost like popcorn
   • • Work quickly to fold the fish while it's still hot and pliable
   • • Drain on a wire rack for maximum crispiness
6. 6

   Assemble and serve

   Arrange lettuce leaves on a serving platter to create a bed. Place the crispy fried catfish on top of the lettuce. If you fried it in traditional style, you can arrange it to look like a whole fish. Generously top the crispy fish with the green mango salad, including all the dressing. Sprinkle roasted peanuts over the top. Garnish with fresh chopped cilantro. Serve immediately while the fish is still hot and crispy for the best contrast with the cool, tangy mango salad.

   5m

   Tips:

   • • Serve immediately for maximum crispiness
   • • The contrast between hot crispy fish and cool salad is essential
   • • Don't be shy with the peanuts - they add important texture
   • • Traditional presentation resembles a whole fish

• •The key to fluffy, crispy fish is removing as much moisture as possible before frying
• •Choose green mango based on sourness, not color - a slightly yellow but very sour mango works better than a green but less sour one
• •If you can't find green mango, Granny Smith apples make an excellent substitute
• •The fish should puff up like cotton candy or fish floss when done correctly
• •Oil temperature is critical - too hot and it burns, too cool and it becomes greasy
• •This dish must be served immediately as the fish loses its crispiness quickly
• •The contrast of textures is what makes this dish special - crispy fish, crunchy mango, and smooth sauce
• •Balance the dressing to your taste - it should hit sweet, sour, salty, and spicy notes
• •Pounding the fish thoroughly is hard work but essential for the right texture
• •This is considered 'drinking food' in Thailand and pairs excellently with cold beer
• •Don't skip the peanuts - they're not just garnish, they're integral to the dish

• •
  Thai jasmine rice or sticky rice
• •
  Som tam (green papaya salad)
• •
  Tom yum goong (hot and sour soup with shrimp)
• •
  Larb (minced meat salad)
• •
  Thai iced tea (cha yen)
• •
  Cold Singha or Chang beer - classic pairing for this 'drinking food'
• •
  Fresh vegetables: cucumber, cabbage, green beans for cooling contrast

Yum Pla Duk Foo has its roots in Central Thailand, particularly Bangkok, where it evolved as a creative way to transform humble freshwater catfish into an impressive dish. Catfish (pla duk) has been abundant in Thailand's rivers, canals, and rice paddies for centuries, making it an accessible protein for all economic classes. The name 'pla duk foo' literally translates to 'fluffy catfish' - 'foo' describing the cotton-like, airy texture achieved through the unique preparation method. The dish likely originated in Bangkok's restaurant and bar scene, where innovative cooks discovered that steamed, pounded, and deep-fried catfish would puff up dramatically, creating an eye-catching presentation. Pairing it with tangy green mango salad was a stroke of genius that balanced the rich, fried fish with bright, acidic flavors. Over time, yum pla duk foo became beloved across Thailand as a signature 'gup gam' (drinking snack) - the kind of dish perfect for sharing with friends over cold beers. Today, it's a staple at Thai restaurants, street food stalls, and beer gardens throughout the country, celebrated for its theatrical preparation and irresistible combination of textures and flavors.

Authentic yum pla duk foo must feature fish that has been thoroughly dried and pounded before frying to achieve the signature 'fluffy' texture - this is not optional but the defining characteristic of the dish. The fish should puff up dramatically when fried, resembling cotton candy or fish floss in texture. Traditional preparation uses catfish (pla duk), Thailand's most common freshwater fish, though tilapia is an acceptable substitute. The green mango salad must be notably sour - the sourness is more important than the color. If the mango is too sweet or ripe, the dish loses its essential flavor balance. The dressing should hit all four Thai flavor notes: sweet from palm sugar, sour from lime, salty from fish sauce, and spicy from fresh chilies. Palm sugar is preferred over white sugar for its deeper, caramel-like flavor. Roasted peanuts or cashews are essential, not optional - they provide crucial textural contrast and richness. The dish must be served immediately while the fish is still crispy and hot, contrasted against the cool salad - this temperature and texture contrast is fundamental to the dish's appeal. Dried shrimp, while optional, adds traditional umami depth. In Thailand, this is commonly served as 'gup gam' (drinking food) at bars and restaurants, meant to be shared while enjoying cold beer. The presentation often includes arranging the fried fish to resemble a whole fish for dramatic effect at the table.