INGREDIENTS:
- one whole catfish, boiled or 2 huge catfish fillets steamed (or boiled)
- 3 thai bird chillis, sliced thinly
- 2 tbs crushed peanuts
- 1/2 cup thinly sliced or shredded green mango
- 2 tbs shallots, minced
- 2 tbs sugar
- 3 tbs fish sauce
INSTRUCTIONS:
- Remove and throw away catfish skin and bones. Shred catfish flesh with a fork (or use your hands). Place in a baking sheet and dry in 250F oven for 30 minutes or until light brown and crunchy. Set aside. Timing will depend on how much flesh you get out of the catfish.
- Prepare dressing by mixing chilies, sugar, fish sauce and shallot in a bowl. Set aside a few sliced chilies for garnishing. Add shredded mango and mix thoroughly. Adjust seasoning to get a sweet and sour flavor.
- Add the crunchy catfish and peanuts. Toss.
- Place on a bed of lettuce and garnish with bird chili slices.
Source: Cafe Nilson
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