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-foosRecipe:Crispy Whole Red SnapperIngredients:1 Whole Red Snapper fish4 oz sweet sour sauce (recipe follows)4 oz napa cabbage 2 oz beech mushrooms2 oz snow peas4 oz cornstarch.5 oz ginger.5 oz shallot.5 oz oyster sauce.25 shao xing wine5 pc. Cilantro sprigsMethod: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 sprigsSweet and Sour SauceIngredients:2 bottle Sweet chili sauce (strained)1.5 oz Sambal 3 oz rice vinegar4 oz pineapple juice2 oz chili oil ( Roland brand)Method:Strain sweet chili sauce and reserve. Mix all ingredients in a blender until smooth.