Broiled Thai Sweet Chili Snapper with Charred Scallions and Jasmine Rice

Steps

1. Step 1

   Put the rinsed rice, water and salt in a medium saucepan. Bring to a boil over high heat, then cover, turn the heat to low and cook for 15 minutes. Take it off the heat and leave it covered until you serve, then fluff with a fork.

   20 min

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
   • 1/2 tsp salt
2. Step 2

   While the rice cooks, set an oven rack about 6 inches below the broiler and turn the broiler to high. Line a rimmed baking sheet with foil.

3. Step 3

   In a small bowl, whisk together the sweet chili sauce, fish sauce, lime juice, garlic and sesame oil. Spoon 3 tablespoons into a separate small bowl to use on the cooked fish, and keep the rest for basting.

   5 min

   • 1/3 cup Thai sweet chili sauce
   • 1 tbsp fish sauce
   • 2 tbsp lime juice
   • 3 cloves garlic
   • 1 tsp toasted sesame oil
4. Step 4

   Toss the scallions with the neutral oil and a pinch of salt and lay them along one side of the baking sheet. Season the snapper lightly with salt on both sides and set the fillets on the other side of the sheet. Brush the tops of the fish generously with the basting glaze.

   5 min

   • 4 skinless red snapper fillets (about 6 oz each)
   • salt
   • 2 bunches scallions
   • 1 tbsp neutral oil, such as canola
5. Step 5

   Broil for 4 minutes, then pull the sheet out, brush the fish with the rest of the basting glaze and turn the scallions. Broil 3 to 4 minutes more, until the glaze bubbles and chars in spots and the fish flakes easily at its thickest point (145°F). Watch closely at the end — the sugar in the glaze can burn fast.

   8 min

6. Step 6

   Spoon the reserved glaze over the fillets. Serve on the jasmine rice with the charred scallions, cilantro, lime wedges and sliced chili.

   2 min

   • 1/2 cup cilantro leaves
   • 1 lime
   • 1 red Thai chili or jalapeño

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026