Thai Grilled Snapper with Jim Jeaw-Seasoned Fried Sticky Rice

For the Snapper
- 1 whole red snapper (cleaned and scaled)
- 2 shallots, minced
- 3 garlic cloves, minced
- 2 stalks lemongrass (white part only), finely chopped
- 1 red chili, minced (adjust for heat)
- 1 tbsp coconut sugar
- 1 tsp fresh turmeric, grated
- 2 tbsp fish sauce
- 1 tbsp vegetable oil

For the Nam Jim Jaew Sauce
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp lime juice
- 1 tsp chili flakes (or to taste)
- 1 tbsp roasted rice powder
- 1 tbsp chopped cilantro

For the Fried Sticky Rice
- 2 cups cooked sticky rice (leftover works best)
- 1 tbsp vegetable oil
- 1 tbsp Nam Jim Jaew sauce (from above)
- 2 scallions, finely sliced
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 egg, beaten

Directions
1. Prepare the Snapper
- Mix shallots, garlic, lemongrass, chili, coconut sugar, turmeric, fish sauce, and oil into a paste.
- Rub the paste generously all over the snapper, including the cavity. Let marinate for at least 30 minutes.

2. Grill the Snapper
- Heat a grill or grill pan over medium-high heat.
- Grill the snapper for 6–8 minutes per side, until the skin is slightly charred and the fish is cooked through.

3. Make the Nam Jim Jaew Sauce
- In a bowl, combine tamarind paste, fish sauce, palm sugar, lime juice, and chili flakes. Stir until the sugar dissolves.
- Add roasted rice powder and cilantro, then mix well. Adjust seasoning to taste.

4. Fry the Sticky Rice
- Heat oil in a skillet over medium heat. Add the sticky rice and stir-fry until lightly crispy.
- Push the rice to one side and pour in the beaten egg. Scramble until just set, then mix with the rice.
- Add Nam Jim Jaew sauce, soy sauce, and fish sauce. Stir until evenly coated.
- Toss in scallions and cook for 1 more minute.

5. 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.