Larb Pla Duk (Spicy Catfish Salad)
Crispy catfish tossed with lime, fish sauce, and fresh herbs in a vibrant Thai salad. Ready in 25 minutes and bursting with spicy, tangy, umami flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 298
- Protein
- 28g
Ingredients
- ¾ lb catfish fillets, skinless
- 1 whole lime (zested and juiced)
- 2 tbsp fish sauce
- 1 whole fresh Thai chili (red or bird's eye), thinly sliced
- ½ cup fresh mint and cilantro leaves, torn or chopped
- 2 medium shallots, thinly sliced into rings
Instructions
- 1
Pat the catfish fillets dry on both sides with paper towels, pressing gently to remove excess moisture so they will crisp when cooked.
- 2
Slice each catfish fillet lengthwise into 4 long strips, about 0.5 inches wide, following the natural grain of the meat.
- 3
Pour 2 tablespoons of lime juice and 2 tablespoons of fish sauce into a small bowl and stir to combine; set on the counter.
- 4
Thinly slice the Thai chili crosswise into rings, discarding the stem end; tear or chop the mint and cilantro into bite-sized pieces.
- 5
Set a 12-inch nonstick skillet over medium-high heat and add 3 tablespoons of neutral oil, waiting until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Carefully lay the catfish strips into the hot oil in a single layer and cook without moving them for 3 minutes until the bottoms turn golden-brown and crispy.
- 7
Flip each strip over gently with a spatula and cook the other side for 2 minutes until golden and the fish flakes easily when pressed with the spatula.
- 8
Transfer the cooked catfish strips to a cutting board and let rest for 1 minute, then cut each strip into 2-inch chunks.
- 9
Place the catfish chunks in a medium bowl, drizzle with the lime-fish sauce mixture, and toss gently until evenly coated.
- 10
Add the lime zest, sliced shallots, sliced Thai chili, and half the mint and cilantro to the bowl and toss gently to combine.
- 11
Divide the larb between two plates and scatter the remaining fresh herbs on top.
Tools you’ll need
- 12-inch nonstick skillet
- paper towels
- cutting board
- chef's knife
- small bowl
- spatula
- medium mixing bowl
- two dinner plates
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