Whole fish is a must for Lunar New Year, representing abundance and a good year ahead. Sunda’s ‘Off the Hook’ Snapper is an eye-catching centerpiece, featuring crispy fried red snapper served with a dynamic duo of sauces: a bright, citrusy ginger vinaigrette and a deeply savory Shaoxing sauce.
“Our Whole Crispy Snapper is a nod to good fortune, as fish is traditionally served whole to bring abundance and success for the year to come,” shares culinary director Michael Morales. “At Sunda, we take these time-honored dishes and elevate them with premium ingredients, refined flavors, and innovative techniques that add a modern twist while honoring their traditional roots.”
Try Sunda’s Off the Hook Snapper at your at-home celebrations.
‘Off the Hook’ Snapper
Equipment
- Bowl
- Wok
- Tongs
- Wok Ladle
Ingredients
- 1 ea Snapper Portion
- 2 cup Karaage Flour
- 2 oz Canola Oil
- 2 oz Spanish Onion Sliced
- 1 oz Dried Chili Mix
- 4 oz Pineapple Diced
- 4 oz Red Pepper Diced
- 8 oz Shaoxing Sauce
- 1 oz Scallion Baton
- 1 tbsp Szechuan Spice
- 1 tsp Kosher Salt
- 1 oz Scallions Sliced
- Cilantro Leaves Pinch
- 2 oz Crispy Rice Noodles
Instructions
- Place the Snapper Portion in a bowl.
- Dredge with Karaage Flour.
- Fry until the internal temperature reaches 145°F and the fish is golden brown in color.
- Remove and place in a bowl; season with Szechuan Spice and Kosher Salt.
- Heat the wok and add Canola Oil.
- Add the Sliced Spanish Onion, Scallion Baton, Pineapple, and Red Pepper; cook for at least 3 minutes.
- Add the Dried Chili Mix and cook until fragrant.
- Add the fried Snapper and toss gently—be careful not to break apart the fish.
- Finish with Shaoxing Sauce.
- Place the Snapper body on the plate.
- Top the center of the body with Crispy Rice Noodles.
- Place the fish on top of the noodles.
- Pour sauce over the dish.
- Sprinkle Sliced Scallions and Cilantro Leaves on top.
