Pla Sam Rot with Spicy Mango Tamarind Relish

(2019 Pairings - Asia - Thailand) 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.

Pla Sam Rot with Spicy Mango Tamarind Relish

Total TimeTotal Time: 20 minutes

ServingsServings: 10 fish - 2-6 portions per fish


3 Tablespoons garlic diced

¼ cup coriander root diced

3 Tablespoons red chili fresh chopped

¾ cup palm sugar diced

3 Tablespoons chopped lemongrass

¼ cup fish sauce

1-½ quarts tamarind water

¾ cup lime juice

1-½ quarts DOLE Chef-Ready Cuts Mango Cubes thawed

10 each snapper whole

10 teaspoons salt

as needed oil for frying

10 cups spicy mango tamarind sub-recipe

1-¼ cups red chilis sliced

5 cups fresh cilantro leaves

5 cups culantro rough chopped

5 cups Thai basil torn

5 cups mint leaves torn

¾ cup Fried Shallots prepared


  1. To Prepare Spicy Mango Tamarind:

    1. In food processor, blend garlic, coriander, 3 Tablespoons fresh red chili, palm sugar, lemon grass and fish sauce until a rough chopped paste is formed.

    2. In a large sauté 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.

  2. To Prepare Pla Sam Rot:

    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.

  3. 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 1/2 cup cilantro, 1/2 cup culantro, 1/2 cup Thai basil, 1/2 cup mint and 1 Tablespoon fried shallots. Serve immediately.

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