Appon's Thai Food Recipes

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Fish Hair & Mango ( Mamong Num Pa Wan Pa Duk Fu )

fish-dust.jpg

This is fish hair, actually it's fish meat made into fine hair like strands then deep fried. It is served traditionally with the sweet-sour mango & chilli sauce. You take a little of the crunchy fish hair, a little of the sour mango, mix it with your rice and eat. The best fish to use is oily fish, in Thailand we use a river fish 'Yam Baa duk Fu', but any similar oily fish can be used.

Ingredients
150 gms Fish
350 ml Oil
40 gms Chopped Sour (unripe) Mango
2 Red Chillies
2 Garlic Cloves
50 gms Sugar
5 Tablespoons Fish Sauce
1/2 Teaspoon Salt
1 Tablespoon Lemon Juice
2 Tablespoons Water

Preparation
1. Grill the fish until cooked, remove the meat from the bones and mince the meat finely with a fork. It is important to remove every bone as you will find it very difficult to see the bones once you've made fish hair!
2. Put 3cm of oil into a large saucepan and heat until it's hot.
3. Add the fish mince and fry in the oil. Spread the fish out so that it doesn't form clumps.
4. Cook until it goes brown, and remove it from the oil with a strainer.
5. Place it on kitchen paper to soak off the excess oil.

Preparation for Sour Mango Sauce
1. Mix the water and sugar in a saucepan and bring to the boil.
2. Add the fish sauce and salt, and continue boiling until the sugar has completely dissolved.
3. Turn off the heat.
4. Chop the garlic and mango and mix into the sugar sauce. Then serve.

Comments (1)

Viki:

Hi,

I have been searching endlessly and can not find an herb salad recipe that I am addicted to, I think that it comes from the Chang Mai region and I believe it is called something like YAM SAMUN PHRAI. Would you know of such a recipe or at least be able to steer me in the direction of a N. Thai herb or root salad?

I'd sure appreciate it.

Thank you,
Viki Von Fumetti
vikiv@aol.com

[Appon]Lemon grass, kaffir, shrimp or something else, galengal, garlic, sweet basil...it's just a mixed salad with a meat or seafood and the ingredients vary quite a lot.

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This page contains a single entry from the blog posted on November 21, 2005 5:02 PM.

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