Bon appetit August 18, 2015

Red Snapper with sambal

Course Main Dish
Cuisine Seafood


  • 4 8 ounce red snapper fillet portions
  • 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


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