Yum Pla Dook Foo is one of those Thai dishes that hits every note—crispy, tangy, salty, and just a little sweet. It’s all about fluffy, crackly catfish paired with a fresh, sour green mango dressing. The textures make it fun to eat, and the flavors are bold but balanced.
You’ll find it at Thai seafood spots and street stalls, but it’s surprisingly doable at home. If you love salads with personality, this one will win you over fast.
What Makes This Recipe So Good
- Incredible texture: The catfish is light, crispy, and almost cloud-like, thanks to a special flaking technique.
- Fresh, punchy flavor: Green mango brings tang and crunch, while lime, fish sauce, and palm sugar deliver that classic Thai balance.
- Fast to assemble: Once the fish is cooked, everything comes together in minutes.
- Great for sharing: It’s a crowd-pleaser that doubles as a starter or a light meal.
- Customizable heat: You can go mild or fiery depending on how many chilies you use.
Shopping List
- Catfish fillets (boneless, skinless; about 400–500 g)
- Neutral oil for frying (vegetable, canola, or rice bran oil)
- Green mango (firm and unripe; 1 large)
- Shallots (2–3, thinly sliced)
- Fresh chilies (Thai bird’s eye or serrano; to taste)
- Lime juice (2–3 limes)
- Fish sauce
- Palm sugar (or light brown sugar)
- Roasted peanuts or cashews (optional, roughly chopped)
- Fresh herbs: cilantro, mint (optional but recommended)
- Red onion (optional, for extra bite)
- Lettuce leaves or cabbage (for serving)
- Cucumber (optional, sliced)
How to Make It
- Prep the Catfish: Pat the fillets dry. Steam or gently poach the fish until just cooked through.
Let it cool, then flake it with your fingers into very small pieces. Break it down as much as possible—this is key to getting that signature fluff.
- Dry It Out: Spread the flaked fish on a tray and let it air-dry for 15–20 minutes, or briefly chill uncovered in the fridge. The drier it is, the crispier it fries.
- Heat the Oil: Fill a wok or deep skillet with 1–1.5 inches of oil.
Heat to about 350–360°F (175–182°C). A small pinch of fish should bubble right away.
- Fry in Batches: Gently sprinkle a thin, even layer of flaked fish into the oil. Don’t overcrowd.
Fry until puffed and golden, about 2–4 minutes per batch. Flip once if needed. Remove to a wire rack to keep it crisp.
- Make the Dressing: In a bowl, whisk 3 tablespoons lime juice, 2 tablespoons fish sauce, and 1–1.5 tablespoons palm sugar until dissolved.
Taste and adjust: it should be bright, tangy, and balanced. Add chopped chilies to taste.
- Prep the Mango: Peel the green mango and julienne into thin matchsticks. If it’s extremely sour, you can balance with a touch more sugar in the dressing.
- Toss the Salad Base: In a mixing bowl, combine green mango, sliced shallots, and herbs.
Add half the dressing and toss lightly.
- Assemble to Serve: Arrange lettuce or cabbage on a plate. Mound the crispy catfish on top or to one side. Spoon the mango mixture over or around it.
Drizzle with more dressing. Finish with chopped peanuts or cashews.
- Serve Immediately: This dish is best when the fish is still warm and crunchy. Add extra lime and chilies on the side if you like heat.
How to Store
- Crispy catfish: Keep leftovers in an airtight container with a paper towel in the fridge for up to 1 day.
Re-crisp in a 375°F (190°C) oven or air fryer for 5–8 minutes.
- Dressing: Store separately in the fridge for up to 3 days. Stir before using.
- Mango and aromatics: Keep prepped mango and shallots in a sealed container for 1–2 days. Don’t toss with dressing until just before serving.
- Avoid mixing ahead: Once dressed, the fish softens quickly.
Assemble at the last minute.
Why This is Good for You
- Lean protein: Catfish provides protein with relatively low fat, keeping you satisfied without feeling heavy.
- Fresh produce: Green mango, shallots, herbs, and chilies add fiber, vitamins, and antioxidants.
- Balanced flavors, lighter feel: The dressing relies on lime, fish sauce, and a touch of sugar, so you get big flavor without heavy sauces.
- Portion flexibility: You can control the oil by frying in smaller batches and draining well.
Common Mistakes to Avoid
- Skipping the drying step: Wet fish won’t crisp. Give the flaked fish time to dry before frying.
- Overcrowding the pan: This drops the oil temperature and leads to greasy fish. Fry in thin layers.
- Overmixing the salad: Toss lightly.
You want distinct textures, not a soggy mix.
- Using ripe mango: Ripe mango is too soft and sweet. Choose firm, green mango for that crunchy, tangy bite.
- Adding dressing too early: Dress right before serving to keep the fish crisp.
Variations You Can Try
- Different fish: If catfish is hard to find, use tilapia, cod, or even salmon. The texture changes but still turns out great.
- No deep-fry option: Pan-fry in a thin layer of oil, pressing gently to crisp both sides.
Not as airy, but still delicious.
- Extra herbs: Add Thai basil or more mint for a brighter, aromatic finish.
- Nut-free: Skip the nuts or use toasted pumpkin seeds for crunch.
- Sweeter-sour profile: Add a splash of tamarind to the dressing for deeper tang.
- Vegetable boost: Toss in thinly sliced cucumber, green apple, or shredded green papaya for extra crunch.
FAQ
Can I bake the fish instead of frying?
Yes, but it won’t get as light and fluffy. You can bake flaked fish on a lightly oiled sheet at 400°F (200°C), turning once, until golden and crisp. An air fryer also works well; cook in small batches and shake the basket for even crisping.
What if I can’t find green mango?
Use shredded green papaya, tart green apple (like Granny Smith), or even firm jicama with a squeeze of lime.
Adjust the sugar and lime to keep the flavor balanced.
Is there a substitute for fish sauce?
For a similar savory depth, try soy sauce with a touch of anchovy paste, or a vegan fish sauce made from seaweed and mushrooms. Note that flavor will differ slightly, so taste and tweak.
How spicy is this dish?
It’s as spicy as you make it. Start with one chili, taste, and add more if you want heat.
You can also serve sliced chilies on the side.
Can I make it ahead for a party?
Partially. Fry the fish and keep it at room temperature for up to 1 hour, or re-crisp right before serving. Keep the dressing and mango separate.
Assemble at the last minute for the best crunch.
What oil is best for frying?
Use a neutral, high-smoke-point oil like rice bran, canola, or vegetable oil. They let the aromatics and dressing shine without adding flavor of their own.
How do I know the oil is ready?
A small pinch of fish should bubble immediately and float. If you have a thermometer, aim for 350–360°F (175–182°C).
Keep the heat steady between batches.
In Conclusion
Yum Pla Dook Foo is all about contrast—ultra-crispy catfish, bright green mango, and a punchy, balanced dressing. It’s simple to assemble, fun to eat, and easy to adapt to your taste. With a few small techniques, you’ll get that restaurant-style crunch at home.
Serve it right away, keep the lime handy, and enjoy every crisp, tangy bite.