Get your salad and deep fried yums on for Yum Pla Tod- Spicy Deep Fried Fish Salad.
Recipe #2 from the Samui Institute of Thai Culinary Arts or Sitca. This was actually my favorite recipe of the four that we learned in Ko Samui, Thailand. I made so much of it, I am craving the leftovers now. But alas, I left them behind in Thailand. Time to hit up my local Asian market so I can get back the taste of this delectable salad.
Ingredients
½ filet of snapper, sea bass or white fish (about 120 g.)
1 stalk lemon grass sliced finely about 2 tbsp.
1 fresh kaffir lime leaves (remove the stem and sliced finely)
¼ white onion cut thin sliced
1 tomato seeded cut tick slices
½ fresh large red chili seeded thinly sliced
2-3 red hot chilies finely sliced (optional)
1 clove garlic finely sliced
1 cloves shallot finely sliced
¼ cup chopped spring onion (scallions)
¼ cup chopped coriander leaves
¼ cup chopped celery
1 tsp. sweet chili shrimp (tom yum) paste or Thai chili paste
1 tbsp. fresh lime juice or lemon juice
1 tbsp. fish sauce
1 tsp. palm sugar or 2 tsp. brown cane sugar
¼ cup tempura flour or crispy flour or plain flour
coriander leaves garnish
Preparation
- Cut the fish into 2 x 2 inch pieces. Place the fish in a mixing bowl and add ½ tsp. lime juice and salt. Combine well and coat the fish with flour.
- Heat about ½ cup oil in a wok or frying pan medium heat. When the oil is hot, add the fish and fry until golden brown. Drain on a paper towel. Set a side.
- In a mixing bowl combine the 1 tsp. sweet chili shrimp paste (ton yum paste), 1 tbsp. lemon juice, 1 tbsp. fish sauce, 1 tsp. palm sugar. Mix well.
- Add the red hot chilies, garlic, shallots, lemon grass, kaffir lime leaves, white onion, tomato, spring onion, coriander leaves, celery, large chili and fried fish. Mix well. And garnish with coriander leaves. Serve immediately.
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