Pla Taud Mamuang Yum
Pla Taud Mamuang Yum
Deep-FriedTrout With Green Mango SlawI love fried freshfish. It’s crispy, moist and reminds me of being on the Mekong River inThailand. I’ve adapted this dish for an easy-to-find market fish. Trout isgreat fried because it’s not too dense and has all the crispy bits I love—fromthe skin to the eyeballs. If you like a tamer fried fillet, that’s fine, too.The juxtaposition of the dry, savory, crispy fish paired with the refreshingsweet-and-sour salad is delicious. I made this dish during my Iron Chef battle with Morimoto and nearly beat him with it.
Ingrediënten
- 2 lb 907 g trout fillets, scaled
- Kosher salt
- Ground black pepper
- 2 shallots finely sliced
- 1 clove garlic finely chopped
- 1 –3 fresh Thai chilies sliced thin
- ½ cup 120 ml fish sauce
- ½ cup 110 g palm sugar or brown sugar
- ½ cup 120 ml fresh lime juice
- 1½ qt 1.4 L canola or other high-temperature cooking oil, for frying
- 3 eggs
- 2 cups 250 g cornstarch
- 2 cups 112 g panko breadcrumbs
- 2 cups 280 g matchstick-cut green mango (flesh from 2 mangoes, or green apples are a great sub)
- ½ red onion thinly sliced
- ½ cup 55 g roasted salted cashews
- ÂĽ cup 4 g cilantro leaves
Instructies
- Cut the trout filets in half, remove any bones and season lightly with salt and pepper.
- Thoroughly pat them dry with paper towels and set aside.
- In a small saucepan, combine the shallots, garlic and Thai chilies over low heat.
- Stir in the fish sauce and sugar.
- Let the mixture heat up to just below a simmer.
- Stir it until the sugar dissolves, then remove it from the heat and add the lime juice.
- Transfer the mixture to a bowl and chill it in the refrigerator until ready to assemble the salad.
- Heat the oil in a 4- to 5-quart (3.
- 8- to 4.
- 7-L) Dutch oven or pot until the oil reaches 360°F (180°C).
- In a medium bowl, crack the eggs and whisk until evenly mixed.
- To another bowl, add the cornstarch.
- Place the panko breadcrumbs in a third bowl.
- Congrats, you’ve just created a breading station!
- First, dredge the fish in cornstarch and shake off the excess.
- Next, dip the fish in the eggs, then immediately roll it in panko.
- Knock off any excess panko and gently place the fish into the fryer, working in batches if needed.
- Fry the fish for about 5 minutes on each side, until cooked through and golden brown and delicious.
- Drain it on paper towels.
- When you’re ready to serve the fish, remove the dressing from the fridge and add the mango, red onion, cashews and cilantro, tossing to combine.
- Taste and adjust any of the flavors in the slaw if you’d like.
- Place the slaw over the fish and serve immediately.
