Crispy Red Snapper With Chili Lime Sauce - cooking recipe

Ingredients

6 tablespoons fresh Lime Juice
1/2 cup water
2 tablespoons Sweet Chili Sauce (Asian Market)
2 tablespoons sugar
2 tablespoons fish sauce (Nam Pla)
1 teaspoon ground fresh chili paste (Sambal- Oleleck, my personal favorite from Asian Market)
4 Red Snapper Fillets
Vegetable Oil
1 bunch of Scallions Shredded

Preparation

Warm dinner plates in oven
Combine the first 6 ingredients into a small saucepan and bring to a simmer for 5 minutes and lower heat to only a slight simmer for 15 minutes. Set Aside.

Prepare 2 cast iron shallow grill pans with oil with 1 tbs oil in each pan. Heat pans on medium heat for 1 minute (these pans need to be Hot!!)
Slip fillets into pan flesh side down. Cook for 2-3
minutes. Using a fish spatula flip and repeat with skin side down. Add a bit more oil if starting to stick.

Plate fish (on Coconut Jasmine Rice) and spoon Chili-Lime Sauce on top. Garnish with Scallions.