Prepare your taste buds for an explosion of flavor with this Spicy Grilled Catfish Neem Salad (Yam Sadao Pla Duk Yang)! This vibrant Thai salad offers a unique and unforgettable culinary experience, blending the smoky richness of grilled catfish with the slightly bitter, earthy notes of neem leaves. The contrasting textures—tender, flaky fish against crisp vegetables—and the bold, spicy-sour dressing create a symphony of tastes that will leave you wanting more. This recipe is perfect for those seeking a flavorful and healthy dish that's both exciting and surprisingly easy to make.
Forget bland salads; this recipe is a culinary adventure. The perfect balance of sweet, sour, spicy, and bitter will tantalize your senses. Ready to dive into the deliciousness? Let's explore the step-by-step process to create this incredible Spicy Grilled Catfish Neem Salad.
Tools Needed
- Pot
- Cutting board
- Knife
- Mortar and pestle
- Serving plate
Ingredients
- Neem leaves: 2 handfuls
- Grilled catfish
- Fish sauce: 2.5 tablespoons
- Sugar: 5 tablespoons
- Tamarind juice: 3 tablespoons
- Water: 5 tablespoons + for boiling neem
- Salt: 1 teaspoon
- Dried chilies
- Lemon: 1/2
Step-by-Step Instructions
Step 1. Prepare the Neem and Sweet Fish Sauce
- Boil water with 1 teaspoon of salt. Add neem leaves and boil for 15 seconds to remove bitterness. Then rinse with cold water and set aside.
- In a pan, simmer 2.5 tablespoons of fish sauce over low heat until fragrant.
- Add 5 tablespoons of sugar, 3 tablespoons of tamarind juice, and 5 tablespoons of water to the fish sauce. Simmer until the sugar dissolves and the sauce thickens.
Step 2. Make the Spicy Dressing
- Roughly pound dried chilies to your desired level of spiciness.
- Combine the pounded chilies with the sweet fish sauce, squeeze in half a lemon. Mix well.
Step 3. Combine and Serve
- Add the prepared neem leaves and flaked grilled catfish to the sauce mixture. Mix everything thoroughly.
- Serve the salad on a plate.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Adjust the spiciness and sourness to your preference.
- This recipe can be adapted and sold commercially.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I substitute the neem leaves if I don't have access to them?
Yes, you can try using other bitter greens like kale, dandelion greens, or even a small amount of bitter melon for a similar, though not identical, flavor profile. Adjust the amount based on the bitterness of your substitute.
2. What type of catfish is best for this recipe?
Firm, meaty catfish fillets work best. Pangasius or basa are readily available options. Ensure the fillets are boneless and skinless for easier grilling and eating.
3. How can I adjust the spiciness level?
Control the spiciness by adjusting the amount of chilies used in the dressing. Start with less and add more to your preference. You can also use milder chilies or add a pinch of sugar to balance the heat.
This Spicy Grilled Catfish Neem Salad is a testament to the vibrant and exciting flavors of Thai cuisine. From the smoky catfish to the unique bitterness of the neem, each element contributes to a truly unforgettable culinary experience. Enjoy this refreshing and flavorful salad as a light meal, a side dish, or a delicious appetizer – your taste buds will thank you!