Snapper Escabèche

Ingredients

• 3 tablespoons vegetable oil, plus more for brushing and for the grill
• 3 cloves garlic, minced
• 1 1-inch piece ginger, peeled and cut into thin matchsticks
• 1/2 cup coconut or rice wine vinegar
• 1/2 cup pineapple juice
• 3 tablespoons fish sauce
• 1/4 cup packed light brown sugar
• 1/2 cup ketchup
• 1 bunch scallions
• 2 red bell peppers, cut into quarters
• Kosher salt and freshly ground pepper
• 4 4- to 5-ounce skin-on red snapper fillets
• 2 cups cooked jasmine rice

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