Thai · Dinner
Thai Grilled Snapper Rice Plate
Whole snapper fillet marinated in fish sauce, lime and garlic, then grilled over high heat until charred and flaking, served over jasmine rice with a spicy nam jim dressing of chili, garlic, lime juice and palm sugar, finished with cilantro, scallion and cucumber.
$8
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
389Calories
41.2gProtein
7.9gFat
36.8gCarbs
10.4gSugar
2.6gFiber
1450mgSodium
88mgChol
1.7gSat Fat
870mgPotassium
75mgCalcium
2.1mgIron
2.8mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat snapper fillet dry. Whisk fish sauce, 1 tbsp lime juice, and minced garlic until glossy.
2
Marinate
Rub marinade over fillet; let sit 15 minutes at room temperature until edges appear slightly translucent.
3
Grill
Brush fillet with oil and grill over high heat 4–5 minutes per side until skin chars and flesh flakes easily.
4
Plate
Spoon warm rice onto plate, top with snapper, scatter sliced cucumber, scallion, cilantro around fish. Whisk remaining lime juice with brown sugar and sliced chili; spoon dressing over fish and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g snapper fillet
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 280g280g cooked jasmine rice
- 2 tsp2 tsp brown sugar
- 11 cucumber
- 4 tbsp4 tbsp cilantro
- 22 scallion
- 2 tsp2 tsp vegetable oil
