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Pla Sam Rot with Spicy Mango Tamarind Relish

Juicy diced mangoes are cooked with tamarind, red hot chilies and fish sauce served over a crispy whole fried snapper with fresh herbs, fried shallots and chopped chilies.

Allergens: Shellfish (Fish Sauce)


PLA SAM ROT WITH SPICY MANGO TAMARIND RELISH INGREDIENTS:

10 each Snapper, whole
10 teaspoons Salt
10 cups Spicy Mango Tamarind, sub-recipe
1¼ cups Red chilis, sliced
5 cups Cilantro, picked
5 cups Cilantro, rough chopped
5 cups Thai basil, torn
5 cups Mint, torn
¾ cup Fried shallots
Oil for frying

SPICY MANGO TAMARIND INGREDIENTS:

3 Tablespoons Garlic, diced
¼ cup Coriander root, diced
3 Tablespoons Red chili, fresh, chopped
¾ cup Palm sugar, diced
3 Tablespoons Lemongrass
¼ cup Fish sauce
1½ quarts Tamarind water
¾ cup Lime juice
1½ quarts DOLE® Chef-Ready Cuts Mango Cubes, thawed

SPICY MANGO TAMARIND DIRECTIONS:

  1. In food processor, blend garlic, coriander, red chili, palm sugar, lemon grass and fish sauce until a rough chopped paste is formed.
  2. In a large saute pan over medium-high head, add paste to pan and cook for 2 minutes or until fragrant.
  3. Add tamarind water and lime juice; bring to a simmer.
  4. Cook mixture until sauce is reduced by half; thick enough for sauce to stick to spoon.
  5. Add mango; use immediately.

PREPARE PLA SAM ROT DIRECTIONS:

  1. Cut three slashes in thickest part of each snapper. Season with salt.
  2. Heat oil in wok or large sauté pan; fry each snapper on both sides for 4 minutes or until crisp and golden brown. Remove from pan and let rest, 1-2 minutes.

TO SERVE:

  1. On each serving plate, place one fried snapper in center; sauce with 1 cup of Spicy Mango Tamarind Sauce.
  2. Garnish each snapper with ½ cup cilantro, ½ cup cilantro, ½ cup Thai basil, ½ cup mint and 1 Tablespoon fried shallots. Serve immediately.
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
10 fish – 2-6 portions per fish
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