Whisk together the fish sauce, lime juice, palm sugar, and grated garlic in a small bowl until the sugar dissolves. Taste and adjust - it should be sour first, then savory, with mild sweetness underneath.

Combine the julienned green mango, sliced shallots, and bird's eye chili in a large mixing bowl. Toss together and set aside without the dressing.

Pat each snapper fillet completely dry on both sides with paper towels. Using a sharp knife, score the skin with 3 shallow diagonal cuts about 1 cm deep to prevent curling.

Season the flesh side with fine sea salt and white pepper. Leave the skin unseasoned at this stage to keep it as dry as possible.

Heat a 12-inch stainless steel or cast iron skillet over medium-high heat for 2 minutes. Add the neutral oil and swirl to coat - the oil should shimmer and move freely when you tilt the pan.

Place the fillets skin-side down into the hot oil. Immediately press each fillet flat with a fish spatula for 30 seconds to maintain full skin contact with the pan.

Cook skin-side down for 5 to 6 minutes without moving, until the skin is deep golden and the flesh has turned opaque roughly 80 percent of the way up.

Flip each fillet carefully and cook flesh-side down for 60 to 90 seconds until just cooked through. Remove from heat and rest for 1 minute.

Add the mint, cilantro, and toasted cashews to the mango bowl. Pour the dressing over the salad and toss gently to coat, working quickly so the herbs stay fresh.

Divide the mango salad between four plates. Place one snapper fillet skin-side up on each plate so the crispy skin stays exposed. Serve immediately with lime wedges on the side.