Red Snapper with Sambal

By johnwhorfin

Ingredients

• 4 red snapper fillets
• Kosher salt
• 1 garlic clove, finely grated
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons fresh lime juice
• 1 tablespoon hot chili paste (such as sambal oelek)
• 1 tablespoon light brown sugar
• Olive oil (for drizzling)
• Lime wedges (for serving)

Details

Servings 4
Adapted from bonappetit.com

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.

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.

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.