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/bra...
Crispy Whole Red Snapper
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
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
2 bottle Sweet chili sauce (strained)
1.5 oz Sambal
3 oz rice vinegar
4 oz pineapple juice
2 oz chili oil ( Roland brand)
Strain sweet chili sauce and reserve. Mix all ingredients in a blender until smooth.