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      Red Snapper with Sambal

      N.b. Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

      Ingredients

      4 Servings

      4 red snapper fillets

      Kosher salt

      1 garlic clove, finely grated

      2 tablespoons fish sauce (such as nam pla or nuoc name)

      2 tablespoons fresh lime juice

      1 tablespoon hot chili paste (sambal spicy)

      1 tablespoon light brown sugar

      Olive oil (for drizzling)

      Lime wedges (for serving)

      Preparation

      Step 1

      Using a very sharp blade, draw a knife down the length of 1 snapper fillet to make parallel ¼" deep cuts spaced ½" apart from end to end. Cutting on a diagonal (or crosswise), make parallel cuts to create ½" diamonds or squares in a crosshatch pattern. Repeat with remaining snapper fillets.

      Step 2

      Season both sides of snapper with salt. Place on a rimmed baking sheet. Combine garlic, fish sauce, lime juice, chili paste, and brown sugar in a small bowl; spoon over snapper, making sure marinade penetrates score marks.

      Step 3

      Heat broiler. Drizzle snapper with oil and broil until charred in spots and cooked through, about 5 minutes. Serve with lime wedges for squeezing over.

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      Original Recipe