4 fillet red snapper (with skin cut into a 1/2″ crosshatch pattern)
1 garlic cloves (finely grated)
2 tbsps fish sauce
2 tbsps fresh lime juice
1 tbsp hot chili paste (such as sambal oelek)
1 tbsp light brown sugar
lime wedges (for serving)
Score the skin of 4 red snapper fillets in 1/2″ crosshatch pattern; season both sides with salt. Place on a rimmed baking sheet.
Combine 1 finely grated garlic clove, 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon hot chili paste (such as sambal oelek), and 1 tablespoon light brown sugar in a small bowl; spoon over snapper, making sure marinade penetrates score marks.
Drizzle snapper with olive oil and broil until charred in spots and cooked through, about 5 minutes. Serve with lime wedges for squeezing over.