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 | Culantro, 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:
- In food processor, blend garlic, coriander, red chili, palm sugar, lemon grass and fish sauce until a rough chopped paste is formed.
- In a large saute pan over medium-high head, add paste to pan and cook for 2 minutes or until fragrant.
- Add tamarind water and lime juice; bring to a simmer.
- Cook mixture until sauce is reduced by half; thick enough for sauce to stick to spoon.
- Add mango; use immediately.
PREPARE PLA SAM ROT DIRECTIONS:
- Cut three slashes in thickest part of each snapper. Season with salt.
- 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:
- On each serving plate, place one fried snapper in center; sauce with 1 cup of Spicy Mango Tamarind Sauce.
- Garnish each snapper with ½ cup cilantro, ½ cup culantro, ½ cup Thai basil, ½ cup mint and 1 Tablespoon fried shallots. Serve immediately.
10 fish – 2-6 portions per fish
