Ruby Foo's Chef Demos Crispy Whole Pink Snapper for Chinese New Year's
Channel: BRGuestRestaurants
Date: 20/01/2012

Ruby Foo's Executive Chef Darrell Raymond shows us how to make Crispy Red Snapper, one of the special dishes they're serving to commemorate Chinese New Year's. 

Celebrations for the year of the dragon will run all weekend long (Jan. 20th - 23rd) so stop by to check out our menu specials and annual kids party on Sunday January 22nd! 

Details here: http://www.brguesthospitality.com/brands-blogs/ruby-foos-blog/celebrate-chinese-new-year-at-ruby-foos

Recipe:

Crispy Whole Red Snapper

Ingredients:
1 Whole Red Snapper fish
4 oz sweet sour sauce (recipe follows)
4 oz napa cabbage 
2 oz beech mushrooms
2 oz snow peas
4 oz cornstarch
.5 oz ginger
.5  oz shallot
.5 oz oyster sauce
.25 shao xing wine
5 pc. Cilantro sprigs

Method:
1. Scale the fish - cut off the head and score fish ( slice fish on the flesh to resemble scales) 
2. Dip the fish in cornstarch then place in a deep fryer ( or heat up hot oil in a large pot) set to 375 degrees and let fry for 5 minutes. 
3. Remove the fish and season with salt. 
4. In a wok cook napa cabbage, mushrooms. Season with oyster sauce and Shao xing, and then add snow peas. Heat up sauce in a sauce pan, Place vegetable on plate length wise and place fish on top. Sauce fish  and garnish with whole cilantro sprigs

Sweet and Sour Sauce

Ingredients:
2 bottle Sweet chili sauce (strained)
1.5 oz Sambal 
3 oz rice vinegar
4 oz pineapple juice
2 oz chili oil ( Roland brand)

Method:
Strain sweet chili sauce and reserve. Mix all ingredients in a blender until smooth.