Instructions
Directions
Prepare the Snapper:
1. Mix shallots, garlic, lemongrass, chili, coconut sugar, turmeric, fish sauce, and oil into a paste.
2. Rub the paste generously all over the snapper, including the cavity. Let marinate for at least 30 minutes.
Grill the Snapper:
1. Heat a grill or grill pan over medium-high heat.
2. Grill the snapper for 6–8 minutes per side, until the skin is slightly charred and the fish is cooked through.
Make the Nam Jim Jaew Sauce:
1. In a bowl, combine tamarind paste, fish sauce, palm sugar, lime juice, and chili flakes. Stir until the sugar dissolves.
2. Add roasted rice powder and cilantro, then mix well. Adjust seasoning to taste.
Fry the Sticky Rice:
1. Heat oil in a skillet over medium heat. Add the sticky rice and stir-fry until lightly crispy.
2. Push the rice to one side and pour in the beaten egg. Scramble until just set, then mix with the rice.
3. Add Nam Jim Jaew sauce, soy sauce, and fish sauce. Stir until evenly coated.
4. Toss in scallions and cook for 1 more minute.
Serve:
Plate the grilled snapper alongside the Jim Jeaw-seasoned fried sticky rice. Garnish with fresh cilantro and lime wedges.
Pair with a glass of chilled Chilean Viognier and enjoy the perfect harmony of smoky, tangy, and savory flavors.
