Thai Crisp Catfish Flake Salad-FREE PDF Thai Dishes Cookbook
Prepare a delightful Thai Crisp Catfish Flake Salad using our step-by-step guide and ingredients from the Thai Cuisine Cookbook. This culinary journey introduces you to the world of Authentic Thai Recipes, making it the Best Thai Cookbook for culinary enthusiasts. Learn the art of Easy Thai Cooking and explore the Exotic Thai Flavors that set this cuisine apart. Create Homemade Thai Meals that reflect the heart of Thai culture, and spice things up with Spicy Thai Dishes.
Begin your culinary adventure with Thai Appetizer Recipes, setting the stage for an exploration of Thai Cooking Essentials. Our Thai Cooking Guide and Techniques provide valuable insights, and the Thai Cuisine Cookbook serves as your companion throughout. Delight in Thai Culinary Delights, discover tried and true Thai Food Recipes, and unveil the secrets of the Thai Kitchen Cookbook. The Thai Recipe Book showcases the diverse world of Thai Street Food Recipes and the rich heritage of Traditional Thai Dishes.
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Introduction: Welcome to the world of authentic Thai cuisine with this delicious Thai Tom Yum Noodle Soup recipe. In the following step-by-step guide, you’ll learn how to create a Thai culinary masterpiece that’s brimming with exotic flavors and healthy
Ingredients:
- 200g catfish fillets
- 2 cups vegetable oil (for frying)
- 1/2 cup green beans, chopped into 1-inch pieces
- 1/4 cup cherry tomatoes, halved
- 1/4 cup shallots, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 2-3 red bird’s eye chilies, finely chopped (adjust to your spice preference)
- 2 cloves garlic, minced
- 1 1/2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1/2 tablespoon palm sugar (or brown sugar)
Instructions:
- Heat the vegetable oil in a deep frying pan or wok over medium-high heat. Ensure the oil is hot but not smoking.
- Carefully slide the catfish fillets into the hot oil. Fry until they turn golden and crispy, about 5-7 minutes. Make sure they are cooked through. Remove and drain on paper towels. Allow them to cool.
- Once the catfish is cool, break it into flakes with your hands or a fork. Set aside.
- In a small bowl, prepare the dressing by mixing fish sauce, lime juice, minced garlic, and palm sugar. Stir until the sugar dissolves.
- In a large mixing bowl, combine the catfish flakes, chopped green beans, cherry tomatoes, shallots, cilantro, mint leaves, and red chilies.
- Pour the dressing over the salad and toss gently to combine all the ingredients. Taste and adjust the seasoning if needed.
- Serve your Thai Crisp Catfish Flake Salad on a platter or individual plates. Enjoy!
This Thai salad is a delightful mix of crispy catfish flakes and fresh, zesty flavors. It’s perfect as an appetizer or a light and refreshing side dish.
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食材:
- 200克鲶鱼片
- 2杯植物油（用于炸制）
- 半杯青豆，切成1英寸长的段
- 四分之一杯樱桃番茄，切半
- 四分之一杯红葱头，切成薄片
- 四分之一杯新鲜香菜，切碎
- 四分之一杯新鲜薄荷叶
- 2-3颗红辣椒，切碎（根据口味调整）
- 2瓣大蒜，切碎
- 1又半大匙鱼露
- 1大匙青柠汁
- 半大匙棕榈糖（或红糖）
做法:
- 在深锅或炒锅中用中高火加热植物油。确保油足够热但不冒烟。
- 小心将鲶鱼片放入热油中。炸制直至变成金黄色和脆脆的，大约5-7分钟。确保炸透。将鲶鱼片取出，沥干油分，然后让它们冷却。
- 一旦鲶鱼凉透，用手或叉子将其撕成碎片。备用。
- 在一个小碗中，准备酱汁，将鱼露、青柠汁、切碎的大蒜和棕榈糖混合在一起。搅拌直到糖完全溶解。
- 在一个大的碗中，将鲶鱼碎片、切碎的青豆、樱桃番茄、红葱头、香菜、薄荷叶和切碎的红辣椒混合在一起。
- 倒入酱汁，轻轻拌匀，确保所有食材都充分混合。根据需要尝试并调整调味。
- 将泰式脆皮鲶鱼片沙拉盛在大盘或个人碟子上。享受美味！
这道泰国沙拉将脆皮鲶鱼碎片与清新的酱汁融合在一起，非常适合作为开胃菜或轻爽的配菜。
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