Bon appetit August 18, 2015
Red Snapper with sambal
- 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.