for the fish:

Rinse the fish and pat dry with paper towels. Using kitchen shears, cut the small fins on each side of the fish, known as the pectoral fins, at their base where they meet the body. Using a very sharp knife (they should be wicked sharp always) cut 4-5 vertical, diagonal slashes running down the length of the snapper, starting just behind the head/gills and going to just above the tail. Make the cuts deep enough to cut into the flesh, but try to avoid cutting down to the bone. This procedure is known as scoring and is intended to allow the flesh to catch the flavoring agents, in this case the wet rub, and allows for more efficient heat distribution allowing for even cooking.

In a mortar + pestle, mash the garlic and the chilis. Add the ginger paste and cilantro, and continue grinding to create a paste. Add the turmeric + red chili powder + lemon juice. Using a rubber spatula, work in the spices + juice with the paste to create a wet rub paste.

In a mixing bowl whisk together the rice flour + cornstarch + salt until thoroughly combined. 

Using a large dutch oven, or better: an electric deep fryer, heat the oil to 350 degrees F. 

Rub the snapper all over with the wet rub, making sure to get into the cavity and the scores you made along the length of the fish. Now, dredge the fish in the flour mixture and shake off any excess flour. 

Carefully and slowly place the snapper into the hot oil and fry until golden-brown and cooked through, 12-15 minutes. If the tail doesn’t fit into your fryer, after 10 minutes lift the fish by gently grabbing the head using tongs and pull up until the tail is in the oil. Fry for about 3-5 minutes.

Remove fried snapper from oil and set onto a paper towel lined baking sheet. 

for the cilantro lime rice:

Rinse the rice under cold running water until the water runs clear and not milky. Washing away the starch on the rice will keep the rice from becoming mushy while cooking. Bring the water to a boil in a saucepan. Once boiling, add the rinsed rice, cover the pan and reduce the heat to low and simmer until the rice is tender and all the water is absorbed, about 18-20 minutes.

Remove from heat and allow to sit covered for 5 minutes. When the 5 minutes are up, remove the lid, fluff the rice and allow to sit uncovered for 5-10 minutes. Add the lime zest + cilantro and fold through the rice.

for the sauce:

Heat 1 tablespoon of canola oil in a skillet set over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes. Add the chilis and sauté with the garlic for 1 minute. Add the sugar and stir well to combine and dissolve. Add the sambal + tamarind paste + fish sauce. Stir well to combine.

Remove from heat and stir in scallions right before serving to keep them vibrant and green. To serve, pour over the length of the fried snapper and serve immediately with the rice.