Most people I know don't really like the idea of cooking the whole fish, I can understand why. For some, it's really frightening to see the eyes looking and the mouth seem to scream in agony.  Not to mention that you will then need to carefully carve (I couldn't find the proper word for it) the fish, make sure you don't kill someone because they choked with fish bone in their throat. But for me, that is the art of choking and serving food. Yes it is creepy to see the eyes starring at you, but honestly, the more you look, the more appetizing it is. You can pretend that the fish right in front you is actually beg to be eaten. 

* there are other fish under similar name (red snapper), but there are actually a rock fish. Though they are almost have similar red color, they are completely different kind of fish. In the market where I go, they have, red snapper, and true red snapper, I always choose the true red snapper, as I know that the other red snapper is actually NOT the real red snapper. So, if you go to your market and really want to have red snapper, just ask them to make sure that they give you the true red snapper. 

Broiled Red Snapper With Spicy Lime and Shallots Sambal
serve 2

For the snapper:
1 true red snapper* (about 1½ pounds), cleaned - gutted. 
1 tbs ground coriander
1 tsp turmeric powder
2 tsp minced garlic
1 tbs olive oil
1 tsp fish sauce (Use this brand, it is the best and less fishy)
salt and pepper to taste

For spicy lime and shallots relish:
2 shallots, thinly sliced
5 Thai chillies, chop
salt to taste
juice of half lime
1 tbs olive oil
1/2 tsp fish sauce

In a small bowl, mix ground coriander, turmeric powder, minced garlic, olive oil, fish sauce, salt and pepper. Set aside while you preparing the fish.

Rinse snapper under cold running water, and pat dry with kitchen towel.  Using a sharp knife, make 3 slashes  on both side.  Rub the fish all over including the inside of the fish with the spices. Transfer the fish onto baking sheet lined with parchment paper. Broil on high for 3 to 5 minutes on each side. Remove from the heat, and cover loosely with aluminum foil.

To make sambal, mix all ingredients in small bowl, until well mix and the shallots a little bit wilted.  Just before serving, put sambal directly on top of the fish. Serve with steam Japanese, or jasmine rice, and simple saute vegetable on the side.