Yam Pla Duk Fu

Yam Pla Duk Foo: A Thai Snack for the Family

July 6, 2016

Thai food is not all about Tom Yum Goong and Pad Thaithe exciting world of Thai cuisine has more to offer. A popular accompaniment to alcohol in Thailand, the Yam Pla Duk Foo takes the humble fish and turns it into a great pairing for your beer. Give the sisig a rest and go for a lighter alternative. (But don’t think this is limited to just happy hour, try it with a cup of rice instead!)

Yam Pla Duk Fu

This dish is a crunchy pillow of fried fish served with a mouth-watering green mango salad, with the crunch of the former tempered by the latter. A great way to re-purpose your leftover fish: you can substitute smoked fish with any firm, meaty fish like milkfish or catfish. Next time, don’t worry about having leftover fish, this recipe is an easy remedy to your plight.

Yam Pla Duk Foo

Yield: 4 servings
Time: 30 minutes (20 min prep / 10 min cooking)


  • 1 piece boneless bangus, smoked
  • ⅓ cup breadcrumbs
  • 3 tbsp vegetable oil
  • 1 piece green mango, shredded
  • 1 piece carrot, shredded
  • ⅓ cup fish sauce
  • ⅓ cup lime juice
  • 2 tbsp palm sugar
  • 5 red chilies, sliced
  • 2 shallots, minced
  • 1 lemongrass, white part sliced
  • 1 bunch celery leaves
  • ⅓ cup toasted peanut
Yam Pla Duk Fu


  1. Pull the fish meat from the bones and skin and shred it. In a bowl, combine the shredded fish meat with the breadcrumbs and oil to give it texture and to hold it together when frying.
  2. In a pan, heat the oil and carefully place half the shredded fish into the oil. Spread the fish to fry evenly and flip. Fry until it is crisp brown.
  3. Remove from the oil and drain on paper towels. The fish will form a pillow-like cloud. Repeat with the other half of the shredded fish mixture.
  4. To make the dressing, combine the chilies, shallots, lemongrass, palm sugar, fish sauce, and lime juice in a bowl and mix thoroughly. Add the shredded green mango and carrots.
  5. Lay lettuce leaves on a platter to form a bed. Put the fish on top of the lettuce bed and serve the green mango salad on the side. Top the dish with cashew nuts and celery leaves.
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on