Thai · Dinner
Grilled Snapper with Tamarind Glaze
Whole snapper fillet grilled over high heat until the skin blisters and chars, brushed with a tamarind and fish sauce glaze sweetened with palm sugar and garlic. Finished with fresh chili, cilantro and lime, served alongside jasmine rice and scattered peanuts for crunch.
$8
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
399Calories
39.2gProtein
9.4gFat
41.8gCarbs
21.9gSugar
3.1gFiber
1289mgSodium
99mgChol
1.9gSat Fat
870mgPotassium
85mgCalcium
2.6mgIron
3.5mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
sweet-heat
thirty-min-meals
gluten-free
low-calorie
Instructions
1
Prep
Pat the snapper fillet dry and score the skin twice with a sharp knife. Season both sides with salt.
2
Bloom
Whisk tamarind paste, fish sauce, minced garlic, and brown sugar in a small bowl until the sugar dissolves.
3
Grill
Brush snapper skin with vegetable oil and grill skin-side down on high heat for 4–5 minutes until skin releases and chars deeply.
4
Glaze
Flip the fillet, brush the flesh with tamarind glaze, and grill over medium-high heat for 3–4 minutes until the fish flakes easily.
5
Rest
Transfer the fillet to a plate and rest for 10 minutes until the juices settle back into the flesh.
6
Plate
Serve jasmine rice alongside the fish. Top with thinly sliced chili, chopped cilantro, crushed peanuts, and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet, skin on
- 4 tbsp4 tbsp tamarind paste
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp brown sugar
- 22 fresh red chili
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml jasmine rice, cooked
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 2 tsp2 tsp peanut
