Crispy Whole Snapper

Sun-dried Tomato Citrus Beurre Blanc
Serves 2

Ingredients:

• 1 piece whole Snapper, about 2 pounds (or two fish, 1 pound each)
• salt and pepper, to taste
• 2 tablespoons all-purpose flour to dust over fish
• oil for deep-frying fish

Preparation:

1. Clean and dry Snapper and crosshatch cut in 1-inch squares.
2. Season with salt, pepper and dust with all-purpose flour.
3. In a deep pot or pan, add oil and bring heat up to about 350-375 degrees and deep fry whole fish until it turns light-brown or until crispy. Set aside.

Ingredients for Sauce

• 1/4 cup orange juice
• 1/4 cup white wine
• 1 cup chicken stock
• 2 cloves chopped shallot
• 1 clove chopped garlic
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 2 bay leaves
• 10 whole black peppercorns
• 1 tablespoon sugar (use depends on how sweet the orange is)
• pinch of salt, to taste
• 1 tablespoon chopped sun-dried tomato
• 1 tablespoon chopped-fresh herbs (Thyme, Parsley, Chives, Tarragon, Basil and Marjoram)
• 2 tablespoons unsalted butter

Preparation:

In a sauce pot on medium heat, add orange juice, white wine, chicken stock, garlic, shallot, celery, carrot, bay leaves and pepper corn. Bring to a boil then simmer on medium-low heat, or until liquid is reduced to a quarter pot. Strain and keep the liquid only.

Add sugar, salt and sun-dried tomato, stir for a few seconds, then add butter. Stir until butter is incorporated well. Turn off heat. Add chopped-fresh herbs. Serve with crispy whole fish.