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.


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)


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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