(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.
Total Time:20 minutes
Servings: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
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.
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.
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.
Servings: