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Broiled red snapper with spicy Balinese lime and shallot sambal


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Rate this recipe 4.6/5 (12 Votes)


  • For the snapper:
  • 1 true red snapper (about 1 1/2 pounds), cleaned - gutted.
  • 1 tbs ground coriander
  • 1 tsp turmeric powder
  • 2 tsp minced garlic
  • 1 tbs olive oil
  • 1 tsp fish sauce (Use Three Crabs Brand Fish Sauce , it is the best and less fishy)
  • salt and pepper to taste
  • For spicy lime and shallots relish:
  • 2 shallots, thinly sliced
  • 5 Thai chillies, chop
  • salt to taste
  • juice of half lime
  • 1 tbs olive oil
  • 1/2 tsp fish sauce



Step 1

In a small bowl, mix ground coriander, turmeric powder, minced garlic, olive oil, fish sauce, salt and pepper. Set aside while you preparing the fish.

Rinse snapper under cold running water, and pat dry with kitchen towel. Using a sharp knife, make 3 slashes on both side. Rub the fish all over including the inside of the fish with the spices. Transfer the fish onto baking sheet lined with parchment paper. Broil on high for 3 to 5 minutes on each side. Remove from the heat, and cover loosely with aluminum foil.

To make sambal, mix all ingredients in small bowl, until well mix and the shallots a little bit wilted. Just before serving, put sambal directly on top of the fish. Serve with steam Japanese, or jasmine rice, and simple saute vegetable on the side.

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